Brrr, I hope you're staying warm. It's no East Coast single-digit temps, but even in Oregon I've been waking up to sub 30º (!). Thanks to the cold spell, this week's menu is extremely cozy.
First, I'm making Christine's brand-new "Most Delicious Pot Roast of All Time," which instantly won over the hearts of our readers. Confession: I've never made pot roast before (I KNOW), but this weather is inspiring me to finally get a chuck roast going in my Dutch oven on Sunday.
Then we'll get a dose of cheesy carbs with our classic Baked Spaghetti. I'll doctor up a jar of Rao's with sautéed onion and garlic — it's a dish the whole family will devour. Next up is our Roasted Tomato Soup, which many readers claim is the best tomato soup they've ever tasted (honored!). Then we'll dig into Janette's new Mexican Street Corn Chicken Chili, which has all the flavors you love in the classic snack, transformed into a meal with ground chicken.
And we'll finish the week with my ultimate comfort food: Garlic Noodles. They have serious flavor from eight cloves of garlic, Parmesan, scallions, and a combo of oyster, fish, and soy sauce. I'll use ramen noodles, and consider doubling the recipe so I have leftovers all weekend. Stay warm! |
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Editor-in-Chief, The Kitchn |
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Ease is always the priority. I aim for recipes that rely on familiar ingredients I already have in my pantry and drawers, and don't require too much hands-on cooking time. (Fortunately, you'll find a lot of these on The Kitchn!) Novelty is important. Cooking dinner night after night can be relentless — I gotta feel excited by what's on my plate, whether it's a new flavor, ingredient combination, or simple technique to save some time. I eat pretty much everything. I change up my proteins throughout the week with chicken, seafood, beef, and pork making frequent appearances. And there's always room for pasta! That said, I'm not in my spicy era. I have two little boys — 3 and a half years old and 10 months — so my picks will mostly be recipes that shy away from too much heat. |
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