Garlic & Onions

How To Cook Classic Beef Pot Roast in the Oven — Cooking Lessons from The Kitchn

Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. After a few hours of cooking, you have tender pieces of beef in a rich, meaty glaze, surrounded by melt-in-your-mouth carrots, potatoes, and onions all soaked in the beef's gravy. It's a dish only a long, slow braise could deliver.

While it is near impossible to screw up a pot roast, there are a few steps that make this dish worthy of its celebrated status. Choosing the right cut of meat and the best potatoes for braising, and making a lush gravy are chief among them. Now, I haven't tasted your mother's pot roast, but I can say without question that this is the best beef pot roast you can make at home in your own oven.

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Recipe: Black Beans and Plantains Breakfast Bowl — Quick and Easy Breakfast Recipes

I feel like there are people who like all the food on their plate to touch and people who like the different dishes to maintain their own space into carefully managed sections of the plate. I am firmly in the first camp and unsurprisingly a great fan of food in bowls for this very reason. Breakfast is probably my favorite time for a bunch of things to get tossed together in a bowl, which is why this meal of cumin-spiced black beans, plantains, and a fried egg is everything I ever wanted from the first meal of the day.

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Recipe: Barbecue Turkey Meatloaf — Recipes from the Kitchn

This juicy turkey meatloaf has no intentions of being the boring, dry lump some meatloaves turn out to be, and that's all thanks to the delicious tang of BBQ sauce that goes into the meat mixture and on top of it as a glaze. Yep! We're doubling down on that BBQ sauce for flavor and performance. Make it ahead so you have dinner ready to go even after a busy day out — and make sure to save leftovers because this makes one mean meatloaf and mashed potato sandwich.

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Recipe: Garlicky Broccoli Subs — Quick and Easy Vegetarian Dinners

(Image credit: Maria Siriano)

In my never-ending quest to get my children to eat more green vegetables, I discovered the best broccoli sub sandwich that not only works as a quick and easy vegetarian dinner option, but also works as a tasty sub to serve at parties.

Garlicky roasted broccoli is already a dinner staple that my kids love. Partnering it with tangy feta cheese, a special sauce (read: doctored-up mayo), and crunchy fried onions, this staple becomes more than just broccoli on a sub roll. Each bite is a delightful combination of savory and sweet flavors, creaminess from the feta, and the fiery tang of pickled Peppadew peppers. My favorite part though? Building just one sandwich instead of four or five, to feed the whole family.

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The Best Way to Store Spring Onions — Tips from The Kitchn

One of my favorite things to get pulled from the ground in this bright, fresh season are spring onions. They're often forgotten, due to impending excitement over things like asparagus and ramps, but they deserve just as much enthusiasm.

Spring onions are essentially just young onions that are harvested before they have a long summer to mature into the larger, paper-skinned ones we eat regularly. That's exactly what makes them so special! They taste like the best, sweetest version of themselves. If you see them at the farmers market or grocery store, I encourage you to bring a bunch home with you. Then follow these storage tips so you can make your haul last as long as possible.

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The Best Way to Store Spring Onions — Tips from The Kitchn

One of my favorite things to get pulled from the ground in this bright, fresh season are spring onions. They're often forgotten, due to impending excitement over things like asparagus and ramps, but they deserve just as much enthusiasm.

Spring onions are essentially just young onions that are harvested before they have a long summer to mature into the larger, paper-skinned ones we eat regularly. That's exactly what makes them so special! They taste like the best, sweetest version of themselves. If you see them at the farmers market or grocery store, I encourage you to bring a bunch home with you. Then follow these storage tips so you can make your haul last as long as possible.

READ MORE »

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