Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam, or go for another boost of protein with some Greek yogurt and fresh fruit.
Cottage cheese makes these 3-ingredient pancakes delicious
Category: Recipes
The Kitchn: These no-bake chocolate peanut butter bars taste even better than a Reese’s cup
This recipe for chocolate-peanut butter dream bars is made by topping a buttery chocolate crumb crust with layers of rich chocolate pudding, peanut butter cheesecake, and whipped cream. Finish the dessert with chocolate curls and a peanut butter drizzle before cutting into bars and sharing with your friends.
The Kitchn: My creamy cilantro-lime taco slaw is essential for taco night
Crunchy red cabbage and sweet carrots combine with spicy jalapenos and chopped fresh cilantro. Everything is tossed with just a bit of mayo for creaminess and a big squeeze of lime juice for tang. Here’s how to make easy slaw for your next taco night.
The Kitchn: No-bake caramel apple eclair cake
It’s an apple-inspired twist on the viral recipe for chocolate eclair cake.
The Kitchn: How to properly cut brisket no matter how you cooked it
Whether you roast your brisket in the oven, use a slow cooker, or smoke it, a well-cooked brisket is tender and very flavorful. But cooking is only part of the process.
The Kitchn: My dad’s blender salsa is the easiest salsa you’ll ever make
My dad made two things when I was growing up: Saturday morning pancakes and salsa. Both were foods of adaptation. He is a Tapatio, a native of Guadalajara, Jalisco, who immigrated to the U.S. at the age of 21.
The Kitchn: These one-bowl banana muffins are so easy
Banana muffins make use of an ingredient that’s beyond its prime for eating out of hand, but is now perfect for giving muffins a naturally sweet fruit flavor.
Try this take on latkes for Passover
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.
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.