A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
Category: Recipes
The Kitchn: The 4 best types of bread for delicious French toast
Should your toast be sweet or savory, cooked on the stovetop or in the oven, served up in slices, baked into a casserole, or even stuffed with ricotta?
The Kitchn: My Italian family’s secret makes this pasta taste better than any restaurant
This homemade vodka sauce rivals anything you can order from a restaurant. It’s perfectly creamy (thanks to plenty of cream!) and has just the right texture, thanks to the whole peeled tomatoes.
The Kitchn: My mom’s clever trick will forever change the way you eat banana bread
The sweet but simple loaf is easily customizable and requires little prep — it’s no wonder it’s so popular.
Cocktail recipe: The French 75
A French 75 is great classic cocktail to celebrate milestones or special events with (it just might be the ultimate Valentine’s Day libation!), but it’s also a great excuse to break open a bottle of Champagne any day you feel like popping a cork.
After 100 pounds of potatoes, we finally got a recipe for tots that adults can’t get enough of
We hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior.
The Kitchn: How to make Scotch eggs
Scotch eggs have a savory interior with a surprisingly crisp and airy exterior. They seem like they would be heavy, but they’re actually very light on the palate.
The Kitchn: The easiest way to cook shrimp
Here’s how to roast shrimp in the oven for easy weeknight meals.
Soup made with canned beans is convenient, satisfying and surprisingly sophisticated
To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs.
Skillet-roasted chickpeas add crunch to this chopped salad
We tossed the crunchy chickpeas with a zippy spice mix and set them aside to cool before scattering them atop a salad of arugula, cucumber, cherry tomatoes, sweet-hot Peppadew peppers, and salty-rich feta. A gutsy honey-Dijon vinaigrette finished things off with sweetness and tang.