Miro Uskokovic Miro Uskokovic is the executive pastry chef of Gramercy Tavern in New York City. A graduate of The Culinary Institute of America, Miro…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
Make ahead: The crust can be made up to 1 day ahead. Let cool, then cover tightly in plastic wrap and store at room temperature.…
Make the spiced sugar. Place 1 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon paprika, 3/4 teaspoon ground ginger, 1/2 teaspoon onion powder,…
Overnight Merguez and Mushroom Strata At its most basic, strata is stale bread, egg custard, and cheese. After that, it’s pretty much a choose-your-own adventure.…
All you need are some chopped up vegetables and fresh herbs. We independently select these products—if you buy from one of our links, we may…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of…
Ground turkey variation: 1 pound ground turkey, preferably dark meat, can be substituted for the beef and pork. Make ahead: The meatballs can be shaped…
I first made beef bourguignon over a decade ago when I was in culinary school, and back then I made it many times over, as…