The Kitchen
17 October 2026
How a dish is actually made
Giant almond croissant from a baking sheet with creamy frangipane filling
Anyone craving a truly delicious French breakfast on the weekend often reaches for the classic almond croissant from their favorite bakery. The combination of flaky pastry and sweet cream filling is unbeatable. At home, many people shy away from the time-consuming preparation. After all, traditional Danish pastry requires a lot of patience for lamination and rolling.
United States · 1d agoTransform boring roasted potatoes into exquisite ones: prepare them Greek style
In addition to following these clever tips for making the best baked potatoes ever, you need the right toppings for a truly delicious result. While there's nothing wrong with topping baked potatoes with classic shredded cheddar cheese, crumbled bacon, and sour cream, you might want to add a twist with new and unexpected ingredients. In that case, consider adding all your favorite Greek-style toppings to this popular side dish. Among the many ingredients you can use to elevate basic baked potatoes, mixed greens, fresh herbs, and a variety of simple sauces and creamy relishes are definitely worth trying.
1d agoThe KitchenPhilippe Etchebest: the potatoes in his purée are not boiled in water, his method for giving them more flavor
Making homemade mashed potatoes might seem like a simple task. However, if you really want to give this dish a special touch, a few tips can make all the difference. We'll explain why chef Philippe Etchebest prefers baking potatoes instead of boiling them. We'll also reveal the mistakes you should avoid to achieve a truly delicious result!
1d ago
Skyr recipes: the best easy and protein-rich ideas
France · 1d ago
Restaurant-style prawn tartare, fresh and easy to prepare
Italy · 1d ago
Homemade toast (fried or baked)
United States · 1d ago
Edible cookie dough made with chickpeas
United States · 1d agoThe perfect comfort food: creamy mushroom and potato soup ready in 20 minutes
Creamy mushroom and potato soup is the ideal choice for those seeking a dish steeped in tradition and the earth. This creamy soup combines the delicate starchy texture of potatoes with the intense aroma of mushrooms, creating a combination that captivates with the first spoonful. It's a versatile dish that can be served as a light dinner or as a refined opening to a holiday menu.
The Kitchen · ItalyStuffed shortcrust pastry focaccia: the foolproof way to recycle leftover cured meats and cheeses
How many times do you arrive at dinnertime with a half-empty fridge and the desire to serve something delicious and satisfying? When time is short and yeast is lacking, stuffed shortcrust pastry focaccias are the perfect solution. With a super-easy dough that doesn't require rising, you can solve last-minute meals.
The Kitchen · ItalyDuygu's Recipe: Black Bean Salad
Black bean salad is a cold salad originating from South American cuisine, made with black beans, leafy greens, seasonal vegetables, and a dressing of olive oil and lemon. It is a very popular vegan dish among those who do not consume animal products.
The Kitchen · United StatesVeggie burrito with jackfruit, cheddar cheese, and corn salsa
This veggie burrito with pulled jackfruit, creamy cheddar, and fresh corn salsa combines robust barbecue flavors with light, summery vegetables and Mexican influences. The jackfruit simmers in tomato and barbecue sauce and is pulled apart for a meaty texture that fits deliciously seamlessly into wraps.
The Kitchen · International
Pesto focaccia muffins with basil & Parmesan
How a can of white beans and Boursin cheese make a party appetizer much easier to prepare
Transform bland cabbage with a creamy sauce (it always turns out magical!)
Fruity plum jam with chia seeds, completely without gelling sugar
As autumn arrives, it's peak season for a very special stone fruit. Plums glow a deep purple on the trees, inviting us to use the bountiful harvest in the kitchen. Those who bring home basketfuls of fresh fruit from the garden or market often face the question of how best to capture its aroma. This chia-infused plum jam is a wonderful solution, highlighting the pure flavor of the fruit without the use of highly processed ingredients.
United States · 1d ago
Without butter or oil: sautéed potatoes are much crispier if you sprinkle them with this ingredient before cooking.
Are you still wondering how to get succulent sautéed potatoes that are firm on the outside and tender on the inside? You only need one ingredient!
United States · 1d ago
I'm a pastry chef and the no-bake lemon cake is the easiest cake in the world to recreate at home.
United States · 1d ago
Belgian chocolate bread: How to bake an airy chocolate cramique
United States · 1d ago
Apple cookies, the soft version that keeps for several days
Italy · 1d ago
Crisp edamame and cucumber salad with feta and tomatoes
United States · 1d agoJuicy harissa chicken from the baking sheet with couscous
Cooking poultry on a baking sheet is one of the simplest ways to prepare a delicious dinner. The hot air circulates evenly around the meat, resulting in a wonderfully golden-brown and crispy skin. At the same time, the inside remains wonderfully juicy and tender. Currently, a spicy version with North African flavors is a top choice. A richly seasoned harissa chicken from the baking sheet brings plenty of warmth to the plate and requires hardly any active effort in the kitchen.
The Kitchen · United StatesArepas, like in Venezuela
Arepas are South American corn cakes that can be filled with whatever you like.
The Kitchen · GermanyCreamy leek risotto for cozy evenings
A steaming plate of leek risotto is pure comfort food. The combination of soft rice and a creamy sauce is simply delightful. If you happen to have a leek in your vegetable drawer, it's the perfect opportunity to prepare a true Italian classic. The mild onion flavor of the vegetable harmonizes beautifully with the rich texture of the dish.
The Kitchen · United StatesAmatriciana: the original recipe for Amatrice's first course
Amatriciana is a typical sauce from Lazio cuisine, originating in Amatrice, a town in the province of Rieti, from which it takes its name. This fragrant and delicious sauce is used to prepare one of Rome's most famous first courses: bucatini all'amatriciana.
The Kitchen · Italy