After 100 pounds of potatoes, we finally got a recipe for tots that adults canāt get enough of
We hit the kitchen in search of potato tots with a golden, crunchy exterior and...
Recipes
The Kitchn: How to make Scotch eggs
Scotch eggs have a savory interior with a surprisingly crisp and airy exterior. They seem...
The Kitchn: The easiest way to cook shrimp
Hereās how to roast shrimp in the oven for easy weeknight meals.
![These brownies pass the Passover test and beyond. Decadent, fudgy, and delicious, youāll want to make these brownies year-round. Mini marshmallows provide chew, nuts add crunch, and melted chocolate guarantees unparalleled fudginess. Make sure to let the brownies cool completely before cutting so they hold together like a dream. Marshmallow Brownies Makes 16 8 tablespoons (1 stick) butter or vegan buttery stick, plus more for greasing the pan 12 ounces semi-sweet or bittersweet chocolate chips (about 2 cups) 2 teaspoons hot tap water 1 teaspoon instant coffee granules 2 large eggs 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 […]](https://www.chicagotribune.com/wp-content/uploads/2024/04/entree-brownies-20240401.jpg?w=88 "These brownies pass the Passover test and beyond. Decadent, fudgy, and delicious, youāll want to make these brownies year-round. Mini marshmallows provide chew, nuts add crunch, and melted chocolate guarantees unparalleled fudginess. Make sure to let the brownies cool completely before cutting so they hold together like a dream. Marshmallow Brownies Makes 16 8 tablespoons (1 stick) butter or vegan buttery stick, plus more for greasing the pan 12 ounces semi-sweet or bittersweet chocolate chips (about 2 cups) 2 teaspoons hot tap water 1 teaspoon instant coffee granules 2 large eggs 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 […]")
The Kitchn: The best marshmallow brownies for Passover
These brownies pass the Passover test and beyond. Decadent, fudgy, and delicious, youāll want to...
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...
The Kitchn: My glazed carrots are so special, everyone demands the recipe
Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and...
Skillet-roasted chickpeas add crunch to this chopped salad
We tossed the crunchy chickpeas with a zippy spice mix and set them aside to...
Breakfast? Dessert? Sweet Easter dinner roll? This balanced bun checks all the boxes
For a light and airy, slightly sweet Easter bun, we added plumped raisins to a...
The Kitchn: I use this homemade Makoto ginger dressing on everything
One of my go-to salad dressings at the grocery store isĀ Makoto ginger dressing.
French omelets vs American omelets
There are many amazing breakfast recipes out there, but nothing can get me out of...