Recipe: Spaghetti with Crispy Pancetta, Peas, and Burrata — Quick and Easy Weeknight Dinners

(Image credit: Christine Han)

You know that basic box of spaghetti you keep stashed in the pantry? I’m about to show you how to really make it live up to its full potential. This gem is easy enough to pull together on a Monday night when you’re pressed for time, but fancy enough to hold its own when you host friends or your new in-laws for dinner. Soft, creamy burrata steals the show to make everyday spaghetti and frozen peas feel super special. Crisp bites of pancetta add a salty twist, and a handful of fresh basil and mint balance it out with a sweet, fragrant aroma that keep this meal feeling seasonal and fresh.

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Should You Get a Fridge with the Freezer on the Top or Bottom? — Side by Side: A Guide to Appliance Shopping

If you’re considering a new refrigerator, chances are the first things you’ll consider are price and size. These are critical! But, as you’ll find out once you start to do some research, there are many (many) more factors to take into consideration. One of those is freezer placement. No, it’s not sexy, but it is a question you should ask yourself: Do you want a freezer on the top or a freezer on the bottom? There are advantages (and disadvantages) to both. Here, we break them down.

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Recipe: Smoky Trout Macaroni Salad — Salad Recipes

(Image credit: Maria Siriano)

If you’re looking to take your macaroni salad game up just a notch, look no further than one of my favorite ready-to-eat ingredients: smoked trout. When smoke is added to this mild-mannered fish, exciting things happen to everything it’s served with, including good ol’ fashioned creamy macaroni salad. Throw in a few handfuls of crunchy celery, tart apple, and some chives for good measure, and you’ve got the next backyard potluck, barbecue, or picnic covered.

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This Is the Best Way to Revive Stale Dates — Tips from The Kitchn

(Image credit: Maria Siriano)

If you’ve ever brought a package of dates home, on at least one occasion you’ve probably pulled them out to find them looking kind of crystallized on the outside and way more firm than you remember. Am I right? Here’s the thing about dates — these sweet fruits continue to dry out (and eventually harden up) as they age. It happens when they’re stored properly, and even faster when they’re not. They’re still perfectly good, though, so don’t toss them. You just need to revive them and bring them back to life. Here’s the best way to do it.

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What’s Date Sugar, and How Do You Use It? — Ingredient Intelligence

(Image credit: Joe Lingeman)

Dates seem to be having their time in the superfood spotlight. Full of potassium, iron, B vitamins, and fiber, this sweet fruit is being churned into paste and syrup, and even being dried and turned into sugar. Does date sugar rival its granulated counterparts when it comes to baked goods, and does it hold the same nutritional power as whole dates? We did some digging to learn all about how date sugar is made and how we can (and cannot) use date sugar in the kitchen.

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How To Make Classic Chicken Marsala at Home — Cooking Lessons from The Kitchn

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Mix the flour and salt in a small bowl and set aside.”,”image”:{“id”:”445b5a8adf201a77029534815bad8820bcd801f4″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:49.709-05:00″,”updated_at”:”2017-02-20T17:12:49.709-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38520_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”cfa273d5ded557b765a2b928ae2582677d6a4a5b”,”caption”:”\u003cb\u003ePound the chicken thin:\u003c/b\u003e Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.”,”image”:{“id”:”cfa273d5ded557b765a2b928ae2582677d6a4a5b”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:49.838-05:00″,”updated_at”:”2017-02-20T17:12:49.838-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38526_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”24b0f59e469daa0b3dadbf9695fd6f762611820a”,”caption”:”\u003cb\u003eDredge the chicken:\u003c/b\u003e Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.”,”image”:{“id”:”24b0f59e469daa0b3dadbf9695fd6f762611820a”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.031-05:00″,”updated_at”:”2017-02-20T17:12:50.031-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38535_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fbce23b7b8f97afb8f0edcfe39456433f3cdcf29″,”caption”:”\u003cb\u003eBrown the chicken:\u003c/b\u003e Heat the oil in a 12-inch straight sided skillet over medium-high heat until shimmering. Add the butter, followed by 2 of the chicken breasts. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove the browned chicken to an oven proof baking dish. Repeat with the remaining 2 chicken breasts.”,”image”:{“id”:”fbce23b7b8f97afb8f0edcfe39456433f3cdcf29″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.099-05:00″,”updated_at”:”2017-02-20T17:12:50.099-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38537_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”32a69bc577ab542833e71e864d2639d2cc728b9a”,”caption”:”\u003cb\u003eKeep the chicken warm:\u003c/b\u003e Cover with chicken with aluminum foil and place in the oven to keep warm.”,”image”:{“id”:”32a69bc577ab542833e71e864d2639d2cc728b9a”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.163-05:00″,”updated_at”:”2017-02-20T17:12:50.163-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38539_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”955a6dc9a2972f3d5c1ff4c67d6d42d63c73e8a6″,”caption”:”\u003cb\u003eBrown the mushrooms:\u003c/b\u003e Keep the heat on medium-high. If there isn’t grease left from the chicken frying, add up to 2 tablespoons more butter. Add the mushrooms and cook until their juices start to release, about 3 minutes.”,”image”:{“id”:”955a6dc9a2972f3d5c1ff4c67d6d42d63c73e8a6″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.193-05:00″,”updated_at”:”2017-02-20T17:12:50.193-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38542_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8a3f9321390529a258f2b754f033395610da78db”,”caption”:”\u003cb\u003eAdd the garlic:\u003c/b\u003e Add the garlic and cook until fragrant, about 1 minute.”,”image”:{“id”:”8a3f9321390529a258f2b754f033395610da78db”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.227-05:00″,”updated_at”:”2017-02-20T17:12:50.227-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38543_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b33f893296e3504b949631832167d379c60805f0″,”caption”:”\u003cb\u003eDeglaze and reduce:\u003c/b\u003e Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.”,”image”:{“id”:”b33f893296e3504b949631832167d379c60805f0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.289-05:00″,”updated_at”:”2017-02-20T17:12:50.289-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38552_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”860ae21544f307867d8956ef7c06af2cd2e9b8f4″,”caption”:”\u003cb\u003eAdd the cream and chicken: \u003c/b\u003eAdd the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well coated, 3 to 5 minutes.”,”image”:{“id”:”860ae21544f307867d8956ef7c06af2cd2e9b8f4″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.389-05:00″,”updated_at”:”2017-02-20T17:12:50.389-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38556_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7b92911a77a1470dbec3f0c2a080d93c190563da”,”caption”:”\u003cb\u003eServe:\u003c/b\u003e Serve the chicken and Marsala sauce over cooked angel hair pasta if desired. Garnish with chopped parsley and a squeeze of lemon. “,”image”:{“id”:”7b92911a77a1470dbec3f0c2a080d93c190563da”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.585-05:00″,”updated_at”:”2017-02-20T17:12:50.585-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38565_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Nothing says fast and fancy quite like the Italian-American dish of chicken Marsala. A menu staple no matter the restaurant, this dish has seen its fair share of revisions. No matter the update, the pairing of golden, pan-fried chicken with a mushroom-studded Marsala wine sauce hasn’t changed. We’re throwing our hat in the ring with a version we just can’t stop swooning over. With creamy sauce spiked with lots of garlic and, of course, the namesake Marsala wine, this take on chicken Marsala is next-level good.

And while it might sound like a dish that requires hours of cooking, it is actually a super-fast, one-pot chicken dinner that is perfect for weeknight cooking. You can serve the chicken and Marsala sauce over angel hair pasta (just like your favorite Italian restaurant), over cauliflower rice, or, my favorite, with a simple caesar salad.

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