The Kitchn Archive: Aug 2023

Bacon and maple syrup make everything better.

Especially when they're sautéed in lots of butter.

If you think you detect a hint of chocolate in your chili, you're not wrong.

It doesn't get any more epic than this.

It's a great little staple to have in your summer cooking repertoire.

A loaf of tender, warm bread in less than an hour? It's not magic — it's no-time bread!

A savory breakfast that takes two minutes to prep for the slow cooker.

Congee, jook, okayu. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day. This extra nutritious version includes brown rice, shiitake mushroomsginger. I grew up with the Vietnamese version, called cháo, which my parents made using white rice and lots of water in a big, simmering pot. (It can also be made in a rice cooker or slow cooker.

This sticky rice pudding can be served for breakfast or as a dessert. When I was traveling in Thailand, I had this rice pudding almost every morning, served in small banana leaf bowls, with thick coconut cream and fresh mangoes. It is easily one of my favorite food memories of all time. You can make this rice pudding with black or white glutinous rice. (Or use both! The black rice tints the white a delicate purplish color.) Both varieties are available in most Asian groceries.

Memorize this surprising yet super-simple technique and you'll forever be rewarded with the crispiest skin and juiciest meat.

Spread it onto bread, fold into omelets, or eat spoonfuls with ricotta.

Have you ever tried making your own crackers? Your very own crispy, crunchy, seed-topped crackers? My recommendation: try it. Definitely. Crackers are surprisingly easy to make at home with just five basic ingredients, a rolling pin, and a baking sheet. There is no kneading required nor yeast needed; just mix the dough for a minute, then roll, cut, and bake it. Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and dinners all week long.

Kombu broth, or dashi, is as quintessential to Japanese cooking as chicken broth is to American cooks.

No crust required.

Ready the food processor and grab that jar of roasted red peppers in the back of your pantry.

A wholesome take on the classic Chinese appetizer that you can eat for dinner.

This classic Cuban soup is inexpensive, hearty, and guaranteed to warm you up.

It's foolproof!

As much as we love ice cream, we wouldn’t want you to miss out on another sweet, creamy treat: homemade frozen yogurt. So I went about looking for the very best method for making frozen yogurt. After testing several recipes I’ve found that whipping up your own batch of fro-yo isn’t too different from making your own ice cream, though there are a few key differences to keep in mind.

Thanks to a preheated baking sheet and a drizzle of honey, these sprouts are extra caramelized and extra crispy.

When you need a simple salad to make the meal complete, this tumble of arugula and shaved fennel is all you need. I find the combo of peppery arugula and sweet, crunchy fennel so delightfully addictive — so much so that I’ll sometimes eat a big bowlful with just a wedge of toasted baguette and call that dinner. The salad takes seconds to make, even counting the time to shake together the easy vinaigrette of lemon juice and olive oil.

While the idea of churning my own butter appeals to the part of me that obsessed over the Little House on the Prairie books as kid, I think that if Laura Ingalls Wilder landed in the present day, she’d ditch that butter churn for a blender in a heartbeat. In a blender, making your own butter becomes a practical, everyday affair for us modern-day home cooks. Find a sale on your favorite heavy cream? Have half a carton leftover from the weekend? Treat yourself to some homemade butter.

There's kale in it to make you feel wholesome, and cheese and white wine to make you feel indulgent.

Because sometimes butter is boring.

Learning how to properly brown ground beef for tacos, salads, and soups is a meal prep game-changer.

This is the recipe that can make *anyone* a jam maker.

Here’s the easiest way to cook mahi mahi, yielding flaky pan-seared fillets with a lemon butter sauce.

Toss the frozen shrimp straight onto the sheet pan.

October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it’s breakfast or dinner, throughout the week. The potatoes are sliced into 1/8-inch thickness, parboiled on the stovetop before baking, and prepared with onions, Dijon mustard, and cheese.

It only takes about 30 minutes!

One bite and you'll wonder why you haven't been making fruit salad this way all along.