Daily Treats

Ketchup is an all-American condiment. You won’t find a burger stand, baseball stadium, or diner without a bottle on hand. And it’s good for more than just dipping fries. Ketchup is a key ingredient in many recipes like meatloaf, stir-fries, and even coleslaw. The tomato-based version was invented here in the 1870s by Henry Heinz, and his company is still creating new ways to enjoy it. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/ztULx1p

I have never met a potato I didn’t like. In fact, potatoes were my favorite vegetable when I was a kid. While I’ve expanded my palate since then, I still love to experiment with different ways to cook the starchy spuds beyond just roasting or baking them. If you, too, are seeking recipe inspiration, then look no further. I asked our editors for their all-time favorite sides, and I’ve already bookmarked a few I plan on trying. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/tnaJOhS

It’s no secret that Americans love hot dogs. We bought 905 million pounds of them last year, according to the National Hot Dog and Sausage Council — and that figure only includes grocery store purchases, not hot dogs sold at ballparks or events. My husband and I are a part of that crowd. My husband specifically loves a good hot dog, so I recently surprised him with Pink’s Hot Dogs’ Best-Seller Hot Dog Kit from Goldbelly for a fun (and delicious) end-of-summer dinner. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/nbtgskV

Aji verde is probably one of the most recognizable and beloved Peruvian sauces. If you’ve ever eaten at a Peruvian restaurant — especially a pollo a la brasa spot — chances are you’ve had some version of it.There are countless ways to make it, and every restaurant and household seems to have its own recipe. This is my version. It’s creamy, bright, herbaceous, a little spicy, and, most importantly, you can put it on just about anything. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2FAwVhj

Don’t sleep on the pot pie. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/vX9aAOY

For the past five years, I’ve been on a mission to cut back on the ultra-processed foods my family eats. While people define ultra-processed foods (UPFs) in a few different ways, the simplest way to think about them is foods made with ingredients you’d never find in your own kitchen. This has been no easy feat, given that nearly 75% of the U.S. food supply is ultra-processed.  We still keep boxes of macaroni and cheese in the cupboard, and my children eat cake at parties. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/e3V5v9Y