The Kitchn Archive: 2015

If you’re planning on hitting the bubbly hard tonight, do yourself a favor and grab all the ingredients for this Bloody Mary burger today. You’ll be so glad you did when you wake up tomorrow (at noon, no doubt) craving something indulgent to ease your hangover symptoms. Making this Bloody Mary burger takes a bit of effort, but it sure beats having to get dressed, drive to the nearest greasy spoon, and interact with people in your delicate state.

Sometimes my only ask of a recipe is that it tastes good, looks good, and makes me feel good. That can feel like a steep ask, especially in this age of “quick and easy cooking.” But then I put together a recipe like this one and I’m reminded how often those things sort themselves out when you have an honest pantry to pull from. For me, an honest pantry contains ingredients that I actually want to cook and eat.

Preparing for the holidays can take a lot out of you. It’s wise to have a snack on hand to fuel you through all the shopping, wrapping, baking, and traveling. This “trail mix on steroids,” as blogger Gaby Dalkin affectionately refers to it, is just what you need. The best part about this recipe is how easy it is to throw together.

When my partner and I decided to run away to Scotland to get married, we thought nothing could be more romantic. Bagpipes, whisky, and local venison for an intimate wedding party of four. And then came the delicious sweet finale, that symbol of riches and good fortune served at every British wedding: the fruitcake.

Family-style dining is one of my favorite ways to share a meal with people. It’s the ultimate ice-breaker. Once someone makes the leap and digs in first, the meal — whether comprised of family, friends, or soon-to-be friends — is instantly invigorated with a sense of sharing and conviviality. And then there are the meals when you just want the food that’s on your plate. Baked potatoes, by their very nature, get you there.

With its strong flavors of curry, garlic, and black pepper, you’d assume the inspiration for this ultra-savory baked potato would be a dinner at an Indian restaurant. As it turns out, this is a combination I grew up eating for breakfast, and still continue to make this day, loving that my mornings begin with the fragrance of cooked spices and lightly wilted greens. As I mentioned before, topping a baked potato doesn’t actually require a recipe.

Sometimes, dinner as an adult is simply what you make it. A bowl of cereal; a hearty salad; cheese and crackers; or a plate that is perfectly portioned with measured servings of proteins, fats, and carbs. And sometimes, dinner is a baked potato. This sweet and spicy baked sweet potato can feel indulgent, especially with its marshmallow topping, but next to a bowl of dressed arugula, it becomes a fast and flavorful meal to come home and make — even when you don’t want to cook.

When you need a little pick-me-up — a punch (pun intended) of color and flavor to get you through the winter doldrums — just whip up a batch of this pomegranate and orange Champagne punch. It’s like a jolt of sunshine in the form of a drink. I mean, how beautiful is this punch? The pomegranate and orange juices, along with the extra-special ice cubes — with fresh mint leaves and pomegranate seeds inside! — make for a truly stunning drink.

During cocktail parties, there’s invariably one appetizer people tend to crowd around. You’ll notice a group of guests huddled in a circle; they’re not talking, but they’re all feeling the same thing: sheer happiness. This hot Gruyère dip — with white wine, chicken, and thyme — is exactly the type of appetizer I’m talking about. If you serve this at your next gathering, it’ll probably be more popular than you. Just deal with it.

Chicken tamales drenched in mole are a staple of the Christmas season. They are a little time-consuming (but not hard), and best when made with friends and family. In fact, the making of the tamales is almost as important as the eating of the tamales. Gathering together to create this beloved food has become one of my favorite traditions of the holiday season. I like to break the process up over a couple of days.

You see this all the time in recipes for everything from soup to sauces: “Bring to a boil, then reduce to a simmer.” Ever wonder why you should go to the trouble of bringing something to a boil if you only want to simmer it anyway? Here’s why. The biggest reason why recipes have you boil first, then reduce to a simmer is speed and efficiency.

A bowl of spaghetti and meatballs with a side of garlic bread is the epitome of comfort food. If you’re looking to combine all the best elements of this classic Italian meal, I’ve got just the sandwich for you. Yes, these meatball subs are made with garlic bread rolls. You brush garlic-infused butter on the outside and inside of some fresh rolls, and bake them in the oven until they’re slightly crisp and golden-brown.

I’ll admit that when I plan meals, the sides are often an afterthought. And by “afterthought,” I mean that I’m scrambling to find a simple yet interesting side dish to throw together in a hurry while dinner is cooking. A tall order, I know — but with this quick-roasted Broccolini, it’s one that can be easily solved with just a handful of ingredients. Not to be confused with its thicker, fuller, and more bitter cousin broccoli, Broccolini is a milder vegetable.

Never know what to bring to that party your ex-whatever is throwing? Need to impress your sweet-yet-sour mother-in-law? Totally forgot your kid needs a dessert for the school bake sale? Completely out of time but not trying to show up empty-handed to that event? This dessert takes only four ingredients and 10 minutes to assemble — and it’ll only cost you $10. These cute no-bake cheesecake-stuffed strawberries are fast and easy (and affordable!

Want crispy falafel without the hassle of deep-frying? All you need is a waffle iron. Yes, that trusty appliance you typically reserve for breakfast can also be used to make dinner! The falafel waffle — almost as fun to say as it is to eat. The key to these falafel waffles is using dried chickpeas. After the soaking the chickpeas in water for 24 hours, you blend them with garlic, fresh herbs, spices, chickpea flour, and lemon juice.