These Sweet & Tangy Grilled Chicken Thighs Are 100% Ready for Summer
These Sweet & Tangy Grilled Chicken Thighs Are 100% Ready for Summer

Summer is here, which means that it’s time to fire up the grill. We’ve partnered with Just BARE Chicken, producers of humanely raised chicken, to share one of our test kitchen director’s go-to recipes for the season: grilled chicken thighs with a lemongrass glaze.


“There is no greater cut of poultry than the über-versatile chicken thigh,” says Senior Editor Eric Kim, aka The Chicken Thigh King. As much as I lean on the ever-popular chicken breast for busy weeknights and meal-prepped lunches, I’ve since come to realize that he’s absolutely right.

Read More >>

* This article was originally published here

Food52
The Simplest Vegetarian Green Curry & Noodle Bowls, Ready in Under 30 Minutes

The Simplest Vegetarian Green Curry & Noodle Bowls, Ready in Under 30 Minutes

Let me paint you a picture of me on a winter weeknight: I arrive home, fling down my bag, and within 30 seconds have already changed into the softest oversized clothing I can get my hands on. I crank the heat and double up on socks, because my apartment is draftier than a helicopter landing pad in a high-budget action movie.

Next up? Some sort of noodle bowl. I’ve said it before, and I’ll stand by it for life: There’s nothing cozier than a big bowl of noodles. And on a weeknight, it’d better be quick and convenient. Thanks to Thai green curry paste, I’ve recently added a new iteration that’s delightfully greener and more veg-forward than the cheesier fare I keep on rotation. It’s a flavorful, nuanced vegetarian green curry so warm and hearty, I never miss the meat.

Read More >>

The Fudgiest Chocolate Cake Needs Just 5 Ingredients & 20 Minutes

The Fudgiest Chocolate Cake Needs Just 5 Ingredients & 20 Minutes

Kladdkaka—or Swedish Gooey Chocolate Cake—is a home cook’s dream. It’s five ingredients, plus a pinch of salt and some breadcrumbs to line the pan (which, in a bind, you could skip in lieu of just butter). The cake batter comes together in just one pot in roughly five minutes, or as long as it takes you to melt chocolate and butter, then stir in some dry ingredients. It cooks for about 15 minutes meaning, all-in, you’re never more than a half-an-hour out from a warm, fudgy slice of it.

And according to Michelin star-winning chef Magnus Nilsson, who estimates that he eats kladdkaka roughly once a month, it always turns out way better at home than it would in a professional kitchen.

Read More >>

Facebook Comments

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer
Skip to toolbar