Grace Elkus's Recent Articles
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Everything You Need to Know About “Healthy” Cookie Dough
“Healthy” cookie dough falls into the same category as zucchini noodles and cauliflower crusts: lightened-up alternatives to classic (albeit carb-heavy) favorites. If you’re hopeful you won’t notice a difference in taste, you’re mistaken; try as they might, none come close to the real deal.
May 29, 2019
The Creamy, Tangy (& Slightly Unusual) Pasta Dinner That I Absolutely Love
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here’s a peek into what we’re cooking and eating in our own kitchens.
May 29, 2019
8 Easy Desserts with 5 Ingredients (or Fewer)
Psst: You already have the ingredients for most of these.
May 29, 2019
How To Make the Easiest No-Bake Chocolate Cream Pie
Featuring a buttery Oreo crust and the silkiest chocolate filling.
May 28, 2019
Julia Turshen Did the Impossible and Made Me Love My Leftovers
One of our favorite cookbook authors is back with approachable, inspiring recipes — and how to turn the leftovers into something even tastier.
May 24, 2019
Ina Garten’s Tips for How to Host Your Best Thanksgiving
Ina Garten has given us so many cooking and entertaining tips throughout the years that we could fill an entire book with them (well, if she hadn’t beat us to it!). But I would argue that an entire chapter deserves to be dedicated to Queen Ina’s favorite holiday: Thanksgiving. On what for many of us is the busiest day of the year in our kitchens, Ina always manages to pull off the festive feast with ease.
May 24, 2019
This Salad Is the Next Best Thing to Eating Halloumi Straight from the Grill
Grilled radicchio, halloumi, and fresh citrus combine for a seriously good fast-and-fancy salad.
May 21, 2019
Wait, What Is Nice Cream?
My first experience with “nice” ice cream was 10 years ago on a family vacation in Hawaii. The hotel served some type of magical dairy-free pineapple soft-serve, and I couldn’t for the life of me figure out how they made it. So I ate as much of it as I could before the trip was over, then promptly resumed my nightly Graeter’s habit upon our return home to Cincinnati. I figured the magical stuff could only be created in the tropical oasis that is Maui.
May 1, 2019
7 Smart Tips to Help You Cook Frozen Veggies Like a Pro
If that row of rainbow veggies is any indication, frozen vegetables are ready to be celebrated. And over the past few weeks, we’ve done exactly that (even Queen Elsa chimed in!). Our deep dive into the freezer aisle revealed just how transformative frozen veggies can be — both in how much time they save and the instant nutrition they provide. Here, we’re rounding up our biggest deep-freeze learnings in hopes that you, too, will stock a rainbow-filled freezer.
May 1, 2019
Recipe: Balsamic Glaze
You'll want to drizzle this over everything you make.
May 1, 2019
Five Easy Lunches Under 400 Calories That Start with a Can of Tuna
Welcome to Recipe Equation, the home of Kitchn’s easiest 5-ingredient meals. Don’t worry, this is the kind of math you’ll enjoy — simply add up the ingredients for a quick solution to breakfast, lunch, or dinner. A can of tuna is like the little black dress of the pantry. Classic and understated on its own, it becomes almost unrecognizable when dressed up with a few smart accessories.
May 1, 2019
Easy Skillet Tamale Pie
We streamlined the comforting classic so you can have it on the table faster.
May 1, 2019
10 Easy Vegan Lunch Box Ideas
A bounty of colorful lunch boxes filled with protein-packed mains and lots of fruit and veggies.
May 1, 2019
You Can Add This Vegetable to Basically Any Baked Good
If you’re looking to incorporate more veggies into your diet, you may be focusing on how you can add them to dinner. But if you’ve got a sweet tooth, may I suggest working them into dessert, too? I know this isn’t a new concept. Our uber-popular double chocolate zucchini bread packs in the nutrients, but tastes just like a decadent chocolate loaf cake. We’ve stuffed grated beets into chocolate beet cupcakes, and of course eaten our fair share of classic carrot cake.
May 1, 2019
Recipe: Pressed Broccoli Rabe and Mozzarella Sandwiches
After reading “broccoli rabe” on a menu and expecting broccolini a few too many times, I’d decided I’d had it with the bitter, leafy crucifer. I wanted cute baby broccoli, not an aggressive-tasting vegetable I found awkwardly hard to chew. Well, I take it all back.
May 1, 2019
These Are the Only Whole Peeled Tomatoes I’ll Buy
I love a plump, juicy, summer heirloom tomato as much as the rest of the internet, but the second they’re out of season I dramatically pivot to the canned goods aisle. With the exception of a pint of cherry tomatoes, which I find to be consistently good year-round, I truly can’t remember the last time I bought a tomato from the produce aisle outside of the summer months.
May 1, 2019
Our Readers’ 20 Best Tips for Making Better Brownies
You know how they say don’t mess with a good thing? I think brownies are an exception. There are so many delightful variations — chewy, fudgy, and cakey, of course, but also super-thin and speculoos-swirled — that limiting myself to just one would be a mistake. Based on your comments over the years, I’d say you agree.
May 1, 2019
The Surprising $2 Ingredient for Better Banana Bread
I’m never one to shy away from a competition, so when my roommate in college challenged me to a banana bread bake-off (due to the excessive amount of spotty, overripe bananas we’d somehow amassed), I immediately agreed. The next order of business? Get my hands on a winning recipe ASAP. I began polling my family and friends on their favorite banana bread recipes in hopes there’d be an obvious pick — one incredible recipe that everyone said was their favorite.
May 1, 2019
Does Refrigerating Brownie Batter Overnight Make for Better Brownies?
Recently, as I was reading through the comments on all our brownie recipes, one suggestion in particular stood out: Refrigerate the batter overnight for a richer, chewier brownie.
May 1, 2019
The Shortcut Caramel Sauce You’ll Want to Put on Everything
There are few cooking projects more satisfying than making caramel sauce or dulce de leche (a creamy caramel sauce popular in Latin America) from scratch. With caramel, you get to watch the sugar take on a gorgeous dark amber hue, stand back as it bubbles when the cream hits the pot, and then whisk until you’ve got a glossy, pourable sauce, indicating that you’ve totally nailed it.
May 1, 2019
Recipe: No-Knead Breakfast Focaccia
It's the best (and tastiest) way to serve brunch to a crowd.
May 1, 2019
Here’s How to (Actually) Microwave a Turkey
I first saw the viral “microwaving a turkey” meme on Instagram, where my friend had posted a screenshot of her hilarious conversation with her mom. (If you aren’t aware of the trend, people are texting their moms asking how long it would take to cook a 25-pound turkey in the microwave in hopes of getting a funny response, then posting a photo of the conversation on social media.
May 1, 2019
Recipe: Broccoli Reuben Sandwich
As a vegetarian, sandwiches aren’t really my thing. At least, they weren’t my thing until I discovered Court Street Grocers, a Brooklyn-based sandwich shop that now has four locations in New York City.
May 1, 2019
The 8 Essential Methods for Cooking Eggs (All in One Place)
Mastering the essential ways to cook an egg will serve you well time and time again. On mornings (or evenings) when you don’t feel like digging up a recipe, knowing how to poach, scramble, soft-boil, and more means you can whip up a meal in next to no time at all. Spend a few weeks trying them all — you might just discover you have a new favorite way to prepare your eggs. Comforting and kid-friendly, a soft scramble is there for you when you need a warm and familiar meal.
May 1, 2019
Recipe: Black Sesame-Espresso Pinwheel Shortbread Cookies
Although I could eat tahini with a spoon and have a heavy hand with sesame seeds, I’d always dismissed black sesame as a fleeting Instagram-fueled trend. But when I tried the flavor firsthand (in a cookie, no less) I immediately understood the hype — and gained a newfound interest in the black sesame treats that had taken over my feed. Its deep, nutty flavor adds a slight savoriness to baked goods, making these pinwheel cookies suitable for brunch or a mid-morning snack.
Apr 30, 2019
A Tiny Trick That Makes Shredding Meat So Much Easier
If, after meal prepping a big batch of chicken breasts or pork shoulder, your first instinct is to grab a couple of forks for shredding, listen up: I have a super-smart technique that’s about to save you a lot of time (and effort). The key to the quickest shredded meat? Your trusty ol’ electric mixer. It’s not just for baking.
Apr 30, 2019
The Best Use for Hot Cocoa Mix (It’s Not Hot Cocoa)
Every year, at the first mention of snow, I impulsively buy a box of hot cocoa packets. I picture myself and my roommates cozied up by the fire, sipping hot cocoa, watching the snow fall. The problem is, we don’t have a fireplace, what’s predicted as snow is more often rain or ice, and I don’t even really like hot cocoa — at least not enough to warrant a 10-count box of it. So this year, instead of wasting the cocoa mix, I got creative with new ways to use it.
Apr 30, 2019
The Secret to Even Better Tater Tots Is Already in Your Pantry
If we were giving out superlatives, tater tots would win Most Likely to Be in a Kitchn Editor’s Freezer. We’ve been a little obsessed lately, adding them to everything from frittatas to tacos. But for as much as we love getting creative, we also understand the appeal of eating a tot as it was intended: straight from the sheet tray as a hot and crispy finger food, with a bottle of ketchup nearby.
Apr 30, 2019
How To Make the Best, Easiest Cauliflower Pizza
Whether you follow a gluten-free or low-carb diet — or simply want a new way to eat pizza — cauliflower crust is the answer. The problem is, most of them suck. They take forever to make and yield subpar results: bland, limp crusts that can barely handle sauce and cheese. Unfortunately, store-bought varieties are just as disappointing. I was determined to make a simplified, far-more-delicious version — one with super-crispy edges and maximum flavor. This recipe is that and more.
Apr 30, 2019
The Veggie-Packed Easy Skillet Dinner I Could Eat Every Night
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here’s a peek into what we’re cooking and eating in our own kitchens. Show me a dish with caramelized sweet potatoes, and my heart begins to beat a little faster.
Apr 30, 2019
Recipe: Farro with Caramelized Carrots, Crispy Broccolini, and Herby Yogurt Dressing
This is the kind of feel-good food you'll crave.
Apr 30, 2019
A Simple (Yet Ingenious) Trick for the Best-Ever Cornbread
Cornbread is one of those versatile side dishes that can be made in pretty much any vessel you like. You can scoop the batter into muffin cups (or mini muffin cups!), spread it into a square brownie pan, dollop it into a cute cornstick pan (what we used when I was growing up), or, my personal favorite, pour it into a preheated cast iron skillet.
Apr 30, 2019
The Only Thing You Have to Remember for the Best-Ever Frittata
Frittatas are meant to be scrappy — filled with odds and ends from your produce and cheese drawers. They’re a great way to practice cooking with your gut and all five senses, using your eyes and ears and nose and touch and taste to determine when the veggies are cooked, the eggs are set, and so forth. So the next time you make one, I encourage you to ditch the recipe (or, use it solely as a point of inspiration), and just remember this one simple rule instead.
Apr 30, 2019
Miso-Butter Mushrooms Upgrade Everything They Touch (Starting with This Broth Bowl)
Tonight We Veg
This satisfying soba noodle bowl is packed with savory miso-butter mushrooms, crisp-tender edamame, and a jammy egg.
Apr 30, 2019
What’s the Difference Between a Frittata and a Quiche?
They're similar — but not the same. Here's how to tell them apart.
Apr 25, 2019
14 Meal Prep Plans That Tell You Exactly What to Make (and How)
You’ve bought your meal prep containers. You’ve stocked up on grocery store staples. You’ve set aside a few hours on a Sunday. And now, you’re ready to dive deep into a Power Hour meal prep session. The last thing to do? Pick the meal plan that’s best for you. We’ve created 14 plans that will help you get breakfasts, lunches, and dinners in order for the week ahead.
Oct 31, 2018
4 Ingenious Ways You Should Be Using Instant Potato Flakes
Instant potato flakes aren’t exactly high on most lists of pantry essentials. You may keep them around in chilly months as a quick and easy shortcut to creamy mashed potatoes, but they’re probably more likely collecting dust on supermarket shelves. What you might not know, though, is that these little flakes — made most often from either russet potatoes or Yukon Golds that have been cooked, mashed, and dehydrated — can work their magic in a surprising amount of dishes.
Sep 23, 2018
10 Tips for Mastering Scrambled Eggs from Pro Home Cooks
Does it sometimes feel as though everyone has their preferred method of scrambling eggs — except for you? I often feel that way, and start second-guessing my technique every time I start melting the butter in the skillet (or is it olive oil? And should this be cast iron?) Scrambled eggs fall into a unique category of home-cooked meals that taste so luxurious but require very few ingredients and even less time.
Sep 2, 2018
25+ Ways to Stop Wasting Ugly, Bruised, and Dying Produce
Summer produce brings to mind plump, juicy tomatoes, perfectly round peaches and plums, and overflowing bundles of vibrant green herbs. But you know what’s just as delicious as a picture-perfect peach? A slightly bruised or misshapen one, puréed into a smoothie, sliced into wedges and nestled into cake batter, or stewed into a sweet peach jam. Supermarkets often reject “ugly” or “imperfect” produce because it doesn’t meet their display standards.
Aug 10, 2018
What’s the Difference Between Barbecuing and Grilling?
Many of us use the terms “barbecuing” and “grilling” interchangeably. For example, you’ve likely invited friends and family over for a backyard barbecue, where you’re serving up grilled burgers and dogs. If we’re getting technical (and we are), that’s not actually a barbecue. Here’s why.
Jul 12, 2018
5 Mistakes to Avoid When Cooking Frozen Vegetables
Frozen vegetables are a smart cook’s secret weapon. They eliminate two of the biggest roadblocks in the kitchen: washing and prepping produce (hello, slippery squash and stubborn edamame pods) and the time-consuming cleanup that inevitably follows. And, they’re pretty much the easiest way to work more veggies into your diet.
Jul 8, 2018