ENTREES

Surprisingly Speedy Chicken-Ginger Broth (For Ramen Soup)

December 28, 2021

During quarantine, I got really into making my own ramen. I made it in the biggest possible pain-in-the-butt way that I could, because honestly: What else did I have to do? Might as well spend two days making soup!

Except I don't always want to spend two days making soup. Sometimes - like last night - I want truly excellent ramen, except I want it now.

Enter: This absolutely spectacular (ifIdosaysomyself) broth, which blends in hints of lemongrass and ginger to make it a perfect, ever-so-slightly-spicy base for noodles. It's about two hours start to finish (much faster than most stock recipes), because of a little secret: While it tastes 100% homemade, it actually involves a little cheating (ssh).

Eat

How To Make Your Own In ‘N’ Out Burger (Except It’s BETTER)

December 2, 2021

Oh my god, you guys, I have unlocked the code for how to make an In 'N' Out burger at home. This is excellent news, because the closest In 'N' Out to me is at least fifteen minutes away, and when I want In 'N' Out I want it NOW, and without having to interact with other humans in the process, thank u. Also, you can see I didn't take very good pics of this particular recipe, because I was busy eating it. Will update later.

OK, let's break it down. Please go for the highest-quality ingredients you can find; it really makes a difference. (Also, it should go without saying, but this isn't In 'N' Out's *actual* recipe; this is my own take on it, but honestly, I can't taste any difference other than liking mine even more. Which is crazy.)

What You Need:

Eat

Instant Pot Split Pea & Potato Soup (To Warm Up Your #Winter2020)

November 15, 2020

It's really a shame that split pea soup is so very unattractive, because for real: When it's made right (like, ahem, #thisrecipe) there are very few things more delicious on a cold evening. I made this soup on a whim on Sunday night, adding potatoes to make it heartier and to stretch the recipe even further, and then ate it constantly for the next few days (including for breakfast). Even my kids, who would ordinarily shun a meal that appears, upon first glance, to be far too healthy and vegetable-inclusive for their tastes, can't get enough of it.

Related Read: Potato Soup for the Soul

Related Read: Thanksgiving Recipe Rundown

ENTREES

Before Summer Ends

September 6, 2020

'Tis almost the day when the grill gets covered up for the cold months, and all that lovely fresh corn disappears from the shelves (or becomes terrifying and inedible, as evidenced by the fact that the corn I bought at Trader Joe's yesterday had actual, living CATERPILLARS in it, and if you think I screamed like Ghostface himself was hanging out inside that husk, you would be correct).

So here are ten recipes that I think you should make lickety-split, before you encounter any surprise beasties of your own in the fresh produce section.

Eat

Easy Beef & Veggie Bowls (Plus My Current Dinner Hack)

August 25, 2020

These beef-and-veggie bowls are the evolution of a bulgogi bowl recipe I found online forever ago, and incorporate quick-pickled vegetables and soy sauce sweetened with brown sugar and ginger - it's a CRAZY flavorful dish - and so incredibly quick to make - and we've had this one in the rotation all summer long. *Important note before I continue: This is not an authentic Korean bulgogi recipe; it's simply a beef-and-veggie bowl spruced up with flavors inspired by the real thing.*

Curious about Korean food? This site run by a Korean mom has fantastic recipes to try at home.

Before we get to the recipe, here's a little hack I've been using, especially now that we're back to school: I keep a constant stockpile of assorted types of VeeTee rice on hand and use it to stretch out chicken, fish and beef dishes for lunch or dinner the next day. My kids are legit obsessed with VeeTee because 1) it's rice, and rice = always good, and 2) they can make it themselves in the microwave in just two minutes with zero fuss and mess. For this recipe I used Veetee Thai Jasmine rice, but I also usually have a whole bunch of Basmati and Wholegrain & Quinoa in my cabinets.

1 2 3 … 19 Next »