How To Make Baked Falafel in the Oven — Cooking Lessons from The Kitchn

How do you take a pita pocket full of crunchy deep-fried falafel — handed to you by a street vendor and devoured on sight — and turn it into a reasonably healthy, everyday affair that you can make at home? The power of the oven.

These baked falafel have been in my lunch and dinner meal rotation for years now. You can make a huge batch, warm the leftovers for weekday lunches, and generally enjoy falafel whenever the fancy strikes. They'll never totally replace falafel straight from the deep-fryer, of course, but for an easy homemade version that requires almost zero pre-planning, they do just fine.


Meet the BLT of Your Dreams — Delicious Links

This BLT right here? This isn't just any ole' BLT. No, this sandwich is so much more than just tomato, lettuce, and bacon. This beauty pageant sandwich is stuffed with caramelized cayenne bacon, beefsteak tomatoes, and a roasted garlic-chipotle mayo.


5 Steps to a More Satisfying Salad — Tips from The Kitchn

We've all encountered a wimpy plate of greens with a few slices of cucumber and a piece of tomato, trying to pass as a salad, at some point or another. Forget satisfying, that's not even appetizing. And it gives salads everywhere a bad name.

A good salad is a wonderful and glorious thing. It has a place as an appetizer, side dish, go-to weekday lunch, and when made right, it can even hold its own as dinner. The trick is knowing the essential steps for creating a salad that's supremely satisfying and far from wimpy.


It’s Lunch Week at The Kitchn! — Lunch Week 2015

In May we explore the four cornerstone meals of the day — breakfast, lunch, dinner... and snacks, of course! — and since last week was Breakfast Week that means that this week is Lunch Week. What's happening in your lunch box lately? Need a little fresh inspiration? We have some fabulous tips and recipes coming up (one word: Ottolenghi), and we think you'll find some new things to crunch and munch — but do tell us: is there something in particular you're craving for your lunch?


Recipe: Vegetarian Breakfast Posole — Breakfast Recipes from The Kitchn

If you've ever made soup from scratch — any soup — you're aware of how it always tastes better the next day. And waiting for lunch or dinner to roll around to partake is, well, just too hard. Which is why I often have homemade soup for breakfast. Outside of gazpacho, there are very few soups on top of which you can't just toss a fried egg and enjoy.


Recipe: Grilled Cheese Breakfast Sandwich — Breakfast Recipes from The Kitchn

Let's face it, the grilled cheese is already a super indulgent sandwich. There's no need to pile on a bunch of sweet potato fries in between all of that melted cheddar and jack cheese. But I did it anyway. Oh, and I also added a fried egg. Just because I could.


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