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Everybody loves Ina — that’s not news at all, but it’s always exciting to learn that celebrities (they’re just like us!) are as obsessed with the high-goddess Barefoot Contessa as we are. This week on Bon Appétit, Jennifer Garner, Ms. Alias herself, wrote what amounts to a love letter to Ina, her recipes, and specifically her boeuf bourguignon.
Get the recipe: Ina Garten’s Beef Bourguignon from Food Network
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Whether you’re a beginner home cook or you’ve been at it for years, I’m convinced that at the end of the day we all want the same thing out of chicken recipes: We want recipes that are easy to make and taste really good, right?
These are some of our absolute easiest chicken recipes, and they check all the boxes: basic ingredients, easy-to-follow instructions, and a quick cook time.
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Butternut squash is really, really good on top of pizza. But what happens when the butternut squash BECOMES the pizza? That’s what I imagine was the lightbulb moment somewhere in a faraway Trader Joe’s HQ conference room, during their company-wide brainstorm for their newest seasonal, alternative pizza crust offering: Butternut squash pizza crust.
I recently gave the crust a try, for research purposes, and concluded that it wasn’t exactly my favorite because I couldn’t get it crispy enough for my liking. SO, in hopes of giving this buzzy new item a second chance, I turned to the wise people of the internet for some ideas on how to zhuzh it up and make it a little less sweet, soggy, and sad. Here are some new ideas that just might fix the problem.
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Cost Plus World Market is my Disney World. Instead of magic carpets they have rugs, and instead of turkey legs they have turkey napkin rings. It’s like a carefully curated Epcot where most of my shopping dreams come true. Speaking of Epcot, World Market buyers actually travel all over the world to hand-select a wide range of products that shoppers will treasure (at really great prices).
I asked my fellow Kitchn staffers which World Market finds they’re treasuring right now. Here are our picks.
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This dining room had a lot going for it — natural light, wood trim, a soothing palette, the fact that it exists — but its owner couldn’t get past how “boring and beige” it felt. Paint to the rescue, and no, it’s not all white.
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Not only are they a tremendously cute and bight addition to any fruit bowl but they are also incredibly therapeutic. You would be surprised to know just how much healing power there is inside a lemon. Lemons are, without question, rockstars in the fruit world! If you have seen lemons as nothing more than a […]
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Potatoes are a very low-fuss vegetable. They don’t bruise easily, they’re cheap, and they’re easy to prepare at home (hello, buttery mashed potatoes). But it turns out that how you store your potatoes is actually pretty important — and you’re probably doing it wrong.
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Halloween is a day that’s sure to be filled with chocolate, candy, and other sweets — so what are you eating for breakfast? Whether you’d like to kick the holiday off on a wholesome note and squeeze in some veggies or lean into the sweetness and indulge in something decadent, these 10 recipes cover both bases and all feel celebratory.
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Last month I discovered that you shouldn’t eat bread that has even a little bit of mold on it. Pretty devastating, right? All mold has a part that you can see, and also a microscopic part that you can’t see. Science Insider explains this horror with a great analogy of mushrooms growing in a forest. The part any human can see, the caps that grow above ground, are actually joined by an underground network of microscopic roots called hyphae.
It turns out this isn’t just the case for bread, unfortunately. It’s also a great analogy for a food I assumed couldn’t get moldy like other food: soft and shredded cheese.
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If you want to make meatloaf, you’ve got your choice of thousands recipes with an infinite number of variations, and chances are they all purport to be the “best” one. Recently, I stumbled on one recipe that even put that proud boast right in the title: “Best Meatloaf Ever.”
It was the digital equivalent of someone throwing down the gauntlet. “Oh, really?” I thought to myself while checking out the photo of a bacon-lashed loaf. “That’s a pretty bold statement.” But that wasn’t even what got me the most interested.
The loaf didn’t look particularly special (I did give the author a pass, though; we all know meatloaf isn’t photogenic). Still, I was intrigued by his confidence, his generous use of pork (both ground and sausage, plus a pound of fatty ground beef) — and the fact that he got pretty much all of his ingredients at Trader Joe’s.
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