Christine GallarySenior Recipe Editor After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested…
Jan ValdezAssistant Recipe Producer I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I…
Heat the oven to 325ºF. Meanwhile, melt 2 tablespoons of the unsalted butter in a large oven-safe or cast iron skillet over medium-high heat. Add…
In a medium microwave-safe bowl, combine the cream cheese, corn, mozzarella, gochujang, sugar, garlic powder, salt, and pepper. Microwave for 1 minute, stir to combine,…
Reduce the heat to low and add 2 tablespoons unsalted butter. When melted, add the garlic, chicken, any accumulated juices on the plate, and 1…
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…
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…
Beat the cream cheese with the paddle attachment on medium speed until smooth, about 1 minute. Add 2/3 cup granulated sugar, 2 large eggs, 1…
Patty CatalanoFood Editor Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved…
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