Quinoa has come a long way in the last few years — all the way from the back shelves of health food stores to national supermarket aisles. Its high protein content, sweet and nutty flavor, and delicate texture have made quinoa a popular substitute for starchier pasta and rice — though once you try it, you're not likely to think of it as a "substitute" again! Quinoa is an easy grain to love.
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Several of us here at The Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It's one of the most delicious, fast-cooking (not to mention healthy) lunch staples we know. Here's how to cook great quinoa — not mushy or bitter, but delicate and perfectly fluffy.
When I discovered that you can make caramelized onions in the slow cooker with no stirring and virtually no work, it was only a small step from there to French onion soup. A few weeks ago we walked through the classic, Julia-informed way to make this bistro favorite. But you know what? Now that I know how to make it in the slow cooker, I'm probably never going back.
Here's a step-by-step recipe for blissfully delicious French onion soup made from start to finish in the slow cooker. Well, right up until the cheesy toast. You still need the oven for that, but with soup this easy, what's a little broiling at the end?
As far as comfort foods go, twice-baked potatoes are right up there with the best. They have a lot of things we love: creamy mashed potatoes, melty cheese, the possibility of bacon — all served up in a crispy little boat. What could be better?
While twice-baked potatoes can certainly be a comforting, cheese-topped indulgence, they can also be something you feel happy serving to your family on any given weeknight. This is what I love about twice-baked potatoes: they're really just the vehicle — you get to choose everything that goes inside. Here's how!
Garlic bread really is some of the best stuff on earth. Growing up in the 80s, I can't remember a pizza dinner, church basement potluck, or softball game after-party that didn't have a giant mound of buttery garlic bread somewhere in the vicinity. And it was always gone by the time the paper plates were cleared.
Bread, butter, garlic. That's all you need for a truly outstanding, party-winning batch of garlic bread. In case you need a refresher on your 80s education, here's how you can make some garlic bread of your own tonight.
Small cracks in a wooden butcher block or cutting board aren't just a cosmetic annoyance; they can also harbor bacteria, rendering your butcher block unsafe to use for food preparation. While major cracks and warps require professional repair, smaller hairline fractures can be repaired at home simply with just a few odds and ends from the hardware store.
Here's how to get your butcher block back into useable form!
Bone broth! Have you heard of it? It's made by simmering meaty bones with a handful of aromatic vegetables for hours — even days! — until you end up with a rich, nutritious, and deeply savory broth. It's the kind of thing that's perfect for sipping from a mug on a cold day, or for dressing up and turning into a hearty soup for dinner.
You might also know bone broth by another name: beef stock. Yup, that's right! Bone broth has become quite the trendy beverage recently (thanks, Paleo friends!), but at its heart, bone broth is the same thing that home cooks and chefs have kept simmering on back burners for centuries. Want to try making it yourself? Let's do it!
French onion soup is a bistro classic, the most homey and delicious example of good cafe cooking. But only a handful of frugal ingredients make up this restaurant favorite. Onions, broth, salt, and butter mingle in a slow magic that transforms them into a wildly luxurious bowl of silky onions and dark broth. If you've only eaten French onion soup in restaurants you'll be shocked at how easy it is to make in your own kitchen.
Here is a step-by-step recipe for making the best French onion soup you've ever eaten. It's one of the simplest yet most satisfying soups, and one to learn by heart.
When it’s cold and wet outside, be on the lookout: That's the time when ants are on the march towards your kitchen, looking for warmer, sugar-stocked climes to hide out in for the winter. The solution? Make a bottle of this potent natural spray to use on your window and door frames, baseboards, and anywhere else the little critters tend to sneak into your home.
Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles. That savory broth. The tender slices of beef. All those crunchy, spicy, herby garnishes that we get to toss on top. On a cold evening, after a rough day at work, when we're sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.
Beef pho (pronounced "fuh"!) feels like a restaurant staple, but it's not actually all that hard to make a quick version at home. This recipe for Quick Vietnamese Beef Pho was one of our favorites from The Kitchn Cookbook, so much so that we wanted to walk you through how to make it, step-by-step.
Ok, I don't say this very often, but friends, cauliflower "couscous" or "rice" is mind-blowing. Zero exaggeration. It's light and fluffy. It takes five minutes to make. It can replace couscous or rice in any dish, hot or cold, side dish or otherwise. Talk about a food crush.
Don't wait a second more: here's a step-by-step recipe that shows how you can make cauliflower rice, too.