Garlic & Onions

How To Make Spicy Mexican-Style Pickled Carrots — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Meet the spicy pickled carrots that are about to forever change your Taco Tuesday or even just your snack-dinner Wednesday. These crunchy, spicy, tangy pickles are made for serving with (or on top of) Mexican staples like tacos and enchiladas, or even just alongside a cold beer.

And because these carrot pickles are made just like our favorite quick refrigerator pickles, they are as easy to make as they are to eat.

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Recipe: Crispy Sheet Pan Gnocchi and Veggies — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman)

A package of gnocchi from the store has always been one of our favorite easy dinners, but now it just got a whole lot easier. That's because we discovered you don't even actually have to boil the gnocchi in order to make it for dinner. Toss them directly from the package onto a sheet pan with a slew of veggies, roast them for 20 minutes, scoop into bowls, and dig in. Seriously — that's it. It's a game-changing way to make a go-to weeknight meal even more of a win.

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The One Cooking Shortcut I’ll Never Take in My Kitchen — Opinion

I am all about taking cooking shortcuts in the kitchen. There are a lot of websites out there that will tell you that you should take your time in the kitchen, or that grocery shortcuts means you're not really "cooking," but when it's Wednesday night and it's late and I'm hungry, there's nothing that makes me feel like a smarter cook than relying on shortcuts to help me make dinner faster (and with less stress).

I have no shame in buying pre-cut butternut squash during the fall, or store-bought salsa for my breakfast tacos. I love that I don't have to bust out my stand mixer to make fresh whipped cream (use a Mason jar!) or that the fastest way to peel a mango is with a drinking glass. But there's one kitchen shortcut that I refuse to give into — one shortcut that I truly think will not benefit you or your cooking in the slightest — and that's store-bought minced garlic.

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Recipe: Roasted Red Pepper Alfredo — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman)

Roasted red peppers (or any form of bell peppers, for that matter) are easily one of my husband's least favorite things. When served this pasta, however, he practically inhaled it. Leave it to heavy cream and cheese to solve all problems.

Blend a jar of roasted red peppers into a classic alfredo sauce and you not only improve on the peppers themselves (which can often be slimy and uninspiring straight from the jar), but you also improve on the sauce itself, giving it a rich, smoky sweetness and the prettiest red-orange hue.

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Recipe: Fresh Tomato Blender Sauce — Quick and Easy Vegetarian Dinners

(Image credit: Ghazalle Badiozamani)

It's not worth fussing too much with summer tomatoes. When they are so juicy and sweet this time of the year, it's truly hard to improve on them. That's why tomato sandwiches and caprese salads exist. That's also why this sauce exists. Slow-simmered tomato sauces are glorious, but save those for when you're trying to coax life and flavor into the canned stuff come winter. For this recipe you need to do nothing but toss the tomatoes you grabbed from the farmers market into a blender, add a little garlic, olive oil, and fresh basil, and transform the mix into the brightest, liveliest thing you can toss with pasta this summer.

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Recipe: Beef and Tomato Stir-Fry — Quick and Easy Weeknight Dinners

(Image credit: Ghazalle Badiozamani)

My grandmother was an amazing Chinese home cook, and this stir-fry, a Cantonese classic, was one of my favorite dishes. It has tender, thinly sliced beef coated in a savory marinade that doubles as a sauce. It's full of zingy ginger and garlic, and sweet tomato wedges that are cooked just enough to release some of their juices but keep their shape. It's a hearty dish that's delicious spooned over a heaping bowl of steamed rice to soak up all the tasty sauce. It's also a great way to celebrate tomato season when you're looking to add a new recipe to your book.

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