kitchn 100

Beautiful stuffed shells with a caramelized onion ricotta filling, a Gruyère cheese sauce, and a cheesy breadcrumb topping.

French Onion Stuffed Shells

yellow onions,

olive oil, divided

jumbo pasta shells (about 8 ounces)

Parmesan cheese (or 2 cups store-bought grated), divided

Gruyère cheese

scallions

unsalted butter

all-purpose flour

milk

beef broth

Worcestershire sauce

Salt

garlic

thyme, divided

1 (15 to 16-ounce) container ricotta cheese (about 2 cups)

black pepper, divided

bread crumbs

Dried thyme: 3/4 teaspoon dried thyme can be substituted for the fresh. Use half in the caramelized onions and mix the remaining half into the breadcrumb mixture.Make ahead: The stuffed shells can be assembled in the baking dish, cooled, covered, and refrigerated for up to 5 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator. Uncover and bake as directed, adding more baking time as needed.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Will Coleman

Step 1

Thinly slice about 2 pounds yellow onions (about 6 cups). Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat until shimmering. Add the onions and cook, stirring every 8 to 10 minutes, until they are caramelized and jammy, 45 to 50 minutes total. Meanwhile, cook the pasta, make the sauce, and prepare the remaining ingredients.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a rimmed baking sheet with 1 tablespoon of the olive oil. Bring a large pot of heavily salted water to a boil. Add 30 dried jumbo pasta shells and cook until al dente, 8 to 9 minutes. Drain the pasta well. Transfer to the baking sheet and arrange into a single layer.

Step 3

Grate 6 ounces Parmesan cheese on the smallest holes of the box grater (about 2 cups), or measure out 2 cups store-bought grated; transfer half to a large bowl and the remaining half to a medium bowl. Grate 8 ounces Gruyère cheese on the large holes of a box grater (about 2 cups).

Step 4

Trim and thinly slice 1 medium bunch scallions (about 1 cup). Transfer half to the medium bowl and the remaining half to the large bowl.

Step 5

Melt 4 tablespoons (1/2 stick) unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and stir constantly until light brown in color, about 2 minutes. Add 1 1/2 cups whole milk, 1 1/2 cups beef broth, and 2 teaspoons Worcestershire sauce, and whisk to combine. Bring to a simmer, then simmer until thick enough to coat the back of a spoon, about 5 minutes.

Step 6

Add the Gruyère and stir until melted. Remove the saucepan from the heat. Taste and season with salt as needed.

Step 7

Thinly slice 3 large garlic cloves (about 1 tablespoon). Pick the leaves from 6 fresh thyme sprigs until you have 1 tablespoon; add half to the medium bowl. When the onions are almost ready, add the garlic and remaining thyme and cook for 5 minutes more.

Step 8

Add the caramelized onions, 1 (15 to 16-ounce) container ricotta cheese, and 3/4 teaspoon of the black pepper to the large bowl and stir to combine. Taste and season with salt as needed.

Step 9

Add the remaining 2 tablespoons olive oil, remaining 3/4 teaspoon black pepper, and 1/2 cup panko breadcrumbs to the medium bowl and stir to combine.

Step 10

Assemble the stuffed shells: Pour half of the cheese sauce (about 1 1/2 cups) into a 9x13-inch baking dish and spread into an even layer. Stuff the onion mixture into the shells with a spoon (about a heaping tablespoon in each) and place them filling-side up in the dish. (Alternatively, transfer the filling into a zip top bag, cut off a bottom corner, and pipe the filling into the shells.)

Step 11

Spoon the remaining cheese sauce evenly over the shells. Sprinkle evenly with breadcrumb mixture.

Step 12

Bake until the breadcrumbs are golden brown and the sauce is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

A simple homemade biscuit dough is baked atop a stick of melted butter, creating light, tender, and extra-buttery biscuits. 

Butter Biscuits

baking powder

sugar

salt

baking soda

buttermilk

Storage: The biscuits can be stored in an airtight container at room temperature for up to 3 days.

Jesse Szewczyk

Arrange a rack in the middle of the oven and heat the oven to 400°F. Place 1 stick unsalted butter in a medium microwave-safe bowl and microwave on HIGH power in 10-second bursts until fully melted, 45 to 60 seconds total. (Alternatively, melt on the stovetop over low heat.) Pour the melted butter into a 8x8-inch baking dish and swirl it around so it coats the sides.

Place 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 4 teaspoons granulated sugar, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking soda in a large bowl and whisk to combine. Add 1 1/2 cups cold buttermilk and stir with a rubber spatula until a shaggy, sticky dough forms and there are no pockets of dry flour left.

Transfer the dough into the prepared baking pan. Using damp hands, press the dough evenly into the pan until it touches all the sides. (The dough will be swimming in melted butter.) Cut the dough all the way down to the bottom of the pan in a 3x3 grid to make 9 squares. (The squares will still be touching each other.)

Bake until the top is golden-brown and the biscuits have puffed up significantly, 25 to 27 minutes. Immediately cut along the scores again to separate the biscuits. Let cool for at least 15 minutes in the pan before serving.

A simple recipe for broiled salmon fillets topped with Dijon mustard and fresh herbs.

Broiled Salmon with Lemon, Mustard, and Herbs

olive oil

(6-ounce) salmon

Dijon mustard

whole-grain Dijon mustard (or use an additional 2 tablespoons of regular Dijon)

rosemary leaves

thyme leaves

black pepper

lemon

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Sheela Prakash

Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.

Drizzle the oil over the skin of the salmon fillets and rub to evenly coat. Place skin-side down on the prepared baking sheet.

Combine the Dijon mustard, whole-grain mustard, rosemary, thyme, salt, and pepper in a small bowl. Divide the mixture evenly among the salmon fillets and spread to coat.

Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Squeeze the lemon half over the salmon and serve.

https://cdn.jwplayer.com/previews/ur6odjeD

This recipe comes together in under 15 minutes, making it ideal for the middle of the week when it feels almost impossible to get dinner on the table.

Herb & Mustard Crusted Salmon

Cut back on meatball prep by letting your blender do all the work. Purée herbs and aromatics into a flavorful base before combining with ground beef and breadcrumbs. 

Low-Effort, High-Reward Meatballs

Cooking spray or olive oil

parsley

cilantro

mint

onion

eggs

beef

breadcrumbs

full-fat plain Greek yogurt

Extra-virgin oil, for drizzling

Herbs: Any combination of tender herbs would work well in this recipe, just make sure the total volume is about 2 1/2 cups.Make ahead: The meatballs can be formed and refrigerated up to 1 day in advance before baking.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Arrange a rack in the middle of the oven and heat the oven to 425°F. Coat a rimmed baking sheet with cooking spray or olive oil.

Prepare the following, adding each to the same large bowl as you complete it: Thinly slice 4 medium scallions (about 2/3 cup). Pick the leaves from 1/2 large bunch fresh parsley until you have 1 cup, the leaves from 1/2 large bunch fresh cilantro until you have 1 cup, and the leaves from 1/2 medium bunch fresh mint until you have 1/2 cup. Mix all of the herbs together and reserve 1 cup for garnish. Add the remaining herbs to a blender and reserve the bowl.

Cut 1/2 medium yellow onion into 1-inch chunks (about 1 cup). Add the onion, 2 large eggs, 4 peeled garlic cloves, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper to the blender. Blend on high speed until the mixture is almost smooth, 20 to 45 seconds. Pour into the reserved bowl.

Add 1 pound ground beef and 1 1/4 cups plain dried breadcrumbs and mix with your hands until everything is evenly combined. Scoop the mixture into 2 tablespoon-sized portions and roll into balls with lightly oiled hands. Arrange on the baking sheet, spacing them at least 1-inch apart.

Bake for 8 minutes. Flip the meatballs (slide a thin spatula under them if they stick to loosen) and rotate the baking sheet. Continue baking until lightly browned, cooked through, and no longer pink in the center, 6 to 8 minutes more.

Spread 1 1/2 cups Greek yogurt on a large serving bowl or plate. Transfer the meatballs on top of the yogurt and drizzle with olive oil. Garnish with the reserved herbs (tear any large leaves into bite-sized pieces).

Spicy Sticky Cinnamon Rolls with Cream Cheese Icing

(1 envelope) active dry yeast

milk,

unsalted butter, very soft

vanilla extract

flour

cinnamon sticks

star anise pod

coriander seeds

cardamom seeds

dark brown sugar

unsalted

cream cheese,

vanilla

powdered sugar,

Make Ahead: To make the rolls ahead of time, follow the recipe up until baking. Par-bake the rolls for just 10 minutes. Remove the rolls and let them cool, then freeze them in their pans or in freezer bags. To finish baking, remove them from the freezer and let them thaw in the fridge overnight. Then bake in the morning at 350ºF for 10 to 15 minutes. Frost and serve warm. For more detailed instructions, read our tutorial on How To Freeze Cinnamon Rolls and Bake Them Later.

Faith Durand

To make the dough, sprinkle 2 1/4 teaspoons (1 envelope) yeast over 1 1/4 cups lukewarm milk in the bowl of a stand mixer and set aside for 5 minutes until slightly bubbly. Use the paddle attachment of a stand mixer to beat in 1/2 cup sugar, 6 tablepoons very soft butter, 2 large eggs, 1 tablespoon vanilla, and 1 teaspoon salt. Stir in the 4 1/2 to 5 cups flour, 1 cup at a time, until the dough is thick but still a little sticky.

Switch to dough hook and knead in the stand mixer for 5 minutes or until dough clears side of mixer and is taut and smooth. (Alternately, knead by hand on a floured countertop for 6 to 8 minutes or until smooth and springy.) 

Spray the dough and bowl lightly with cooking spray. Shape the dough into a ball and place in greased bowl, turning it to make sure it&#x27;s coated in oil. Cover with plastic wrap and let rise in a warm place until doubled — about 2 hours.

For the filling, grind the spices in a spice grinder until fine and mix with the brown sugar. (If you want to skip the extra spices or use powdered cinnamon instead of whole, substitute 3 to 4 tablespoons cinnamon for all the spices.) Cream the butter with the spices and sugar in a mixer or with hand beaters.

Lightly grease two 9-inch cake pans (a 9x13-inch pan works fine as well). On a floured surface roll the dough into a large rectangle, about 14 inches by 24 inches. When the dough is rolled out, slather it thickly with the creamed butter and sugar, making sure to spread it nearly to the edges. Roll up along the long side, stretching and pulling the dough into a taut and tight roll. Use a bench scraper or knife to cut into 24 individual rolls.

Divide the rolls among the prepared pans and let rise in a warm place until the rolls double in size — 45 to 60 minutes. While rolls are rising, heat oven to 350F. 

Bake the rolls for 20 to 27 minutes. The best way to determine doneness is to take their temperature; they are done when between 190 and 200F. 

For the icing, beat the cream cheese, milk, vanilla, and sugar together, adding more powdered sugar as necessary to get the consistency you prefer. Drizzle over hot rolls with a fork. Serve warm.

This fun treat features a chewy sweet rice cake sandwiched between layers of buttery, honey-sweetened Rice Krispies treats. 

Honey Butter Rice Krispies Tteok Treats

water

rice

honey

rice crisp cereal,

Flaky salt,

Mochiko substitute: If you cannot find mochiko flour, you can use glutinous rice flour instead. The most common brand to carry it at any Asian grocer will be Erawan. Storage: The squares can be stored in an airtight container at room temperature for up to 2-3 days.

Justine Lee

Line an 8x8-inch baking pan with plastic wrap, leaving a generous overhang on every side. 

Place 1 cup water, 3/4 cup mochiko rice flour, and 2 tablespoons of the granulated sugar in a medium microwave-safe bowl and stir with a flexible spatula until no clumps remain. Cover and microwave on high for 1 minute.

Remove the bowl from the microwave, stir, and scrape down the sides. Microwave for 1 minute. The dough should feel supple but still sticky. If it still feels too wet, microwave for 30 seconds to 1 minute more. Let the dough cool slightly while you prepare the rice cereal mixture. 

Place the remaining 1/4 cup granulated sugar, 1/3 cup honey, 5 tablespoons unsalted butter, and 1/2 teaspoon kosher salt in a large saucepan oven. Cook over medium heat, stirring frequently, until the mixture comes to a boil, 2 to 3 minutes. Remove the pot from the heat. Add 4 cups toasted rice crisp cereal and stir until evenly coated.

Transfer half of the mixture into the baking pan. Press down with a spatula into a flat, even layer. Transfer the mochiko dough on top and spread it evenly over the rice cereal layer. Top with the remaining rice cereal mixture and press into an even layer.

Lightly coat your hands with butter or water. Gently press on the top of the slab with your hands to flatten into a very even layer. Wrap the overhanging plastic wrap over the slab and press down with your hands once more to flatten. Refrigerate until set, about 3 hours. 

Remove the slab from the pan, uncover, and place on a cutting board. Garnish with flaky salt and cut into 16 squares. 

This meatloaf is 50% meat, 50% vegetables rounded out by three umami powerhouses.

50/50 Sheet Pan Meatloaf

cremini mushrooms

kosher salt, divided, plus more as needed

carrot (about 8 ounces)

large white or yellow onion (about 10 ounces)

tomato paste

doenjang (Korean soybean paste)

panko breadcrumbs

ketchup

raspberry jelly

sambal oelek

80% beef

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Asha Loupy

Quarter 1 pound cremini mushrooms and place in a food processor fitted with the blade attachment. Pulse until coarsely chopped, 15 to 20 (1-second) pulses. (Alternatively, you can coarsely chop the mushrooms, carrot, and onion by hand.)

Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms (reserve the food processor, no need to clean) and stir to coat in the oil. Cook undisturbed until the water starts to evaporate, 5 to 7 minutes. Add 1/2 teaspoon of the kosher salt. Continue to cook, stirring occasionally, until the mushrooms start to turn light golden brown around the edges, 8 to 10 minutes.

Meanwhile, mince 4 garlic cloves. Peel and coarsely chop 1 large carrot and 1 large white or yellow onion. Place the carrot and onion in the food processor and pulse until finely chopped, 15 to 25 (1-second) pulses.

When the mushrooms are ready, add the carrot and onion and sauté, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic, 2 tablespoons tomato paste, and 1 tablespoon doenjang. Cook, stirring frequently, until the tomato paste turns a shade darker, about 2 minutes.

Transfer to a large bowl, add 3/4 cup panko breadcrumbs, and stir to combine. Let cool until just barely warm to the touch, about 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.

To make the glaze, place 1/2 cup ketchup, 1/4 cup grape or seedless raspberry jelly, and 1 tablespoon sambal oelek in a small bowl and whisk until smooth.

Place 2 large eggs in a small bowl and light beat with a fork. Pick the leaves from 1/2 medium bunch fresh parsley until you have 1/2 cup, then coarsely chop.

Add the eggs, parsley, 1 1/2 pounds lean ground beef, 1 tablespoon plus 1 1/2 teaspoons Worcestershire sauce, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt to the cooled vegetable and panko mixture. Using your hands, mix well, being careful not to overmix.

Take a small spoonful of the meatloaf mixture and cook in a small skillet or the microwave. Taste and season the meatloaf mixture with more kosher salt or pepper as needed.

Transfer the meatloaf mixture onto the baking sheet and shape into a rough 4x14-inch loaf. Use your fingers to press a 1/2-inch deep well down the center of the loaf, creating a 1/4-inch raised border. Reserve 1/4 cup of the glaze, then pour the remaining glaze into the well and spread it into an even layer.

Bake until the top and sides start to brown and the meatloaf is almost all the way cooked through, about 40 minutes.

Brush the sides of the meatloaf with half of the reserved glaze. Return to the oven, increase the temperature to 425°F, and bake until the glaze starts to caramelize, about 5 minutes.

Step 13

Brush the sides of the meatloaf with the remaining glaze. Return to the oven and bake until the outside is browned and the internal temperature registers at least 165°F, 5 to 7 minutes more. Remove from the oven and let the meatloaf rest for 15 minutes. Cut crosswise into slices.

How To Make a Zuni Café Roasted Chicken at Home

Pepper

Fresh herbs, like thyme, sage, rosemary, or a mix

This post has been updated — first published October 2007.Adapted from The Zuni Cafe Cookbook.

Emma Christensen

Clean the chicken: Remove the giblets and save for another purpose or discard. Pat the chicken very dry, inside and out, with paper towels.

Loosen the skin over the breasts: Slip your fingers between the skin and breast meat near the cavity of the chicken. Slide your fingers as far beneath the skin as you can manage without tearing the skin, creating a pocket.

Tuck herbs under the skin: Holding the pocket of skin open with one hand, use the other to tuck a stem or two of herbs under the skin.

Season the chicken: In a small dish, measure out 3/4 teaspoon of salt for every pound of chicken. Mix in some fresh pepper. Rub the outside of the chicken with the salt mixture, making sure to get under the wings and drumsticks and sprinkling heavily over the thicker parts of the breasts and thighs.

Cover loosely and chill for 1 to 3 days: Transfer the chicken, breast-side up, to a dinner plate or other shallow dish. Place the chicken, on the plate, inside a clean plastic grocery bag and loosely tie the opening closed. The chicken should be covered, but still with some air circulation around the bird. Chill for up to 3 days; the larger your chicken, the more it will benefit from a long chill.

Heat the oven and the baking dish: About an hour before baking, place the skillet or dish you&#x27;re using to roast the chicken into the oven on a middle rack. Heat the oven to 475°F.

Dry the chicken: Uncover the chicken. Tilt it to drain any juices that have accumulated in the cavity. Pat the chicken dry with paper towels.

Transfer the chicken to the baking dish: Remove the pre-heated pan from the oven and set it on the stovetop. Place the chicken in the hot pan, breast-side up. It should begin to sizzle immediately — if not, don&#x27;t worry, but increase the oven temperature by 25 degrees next time.

Roast the chicken for 20 to 30 minutes: Roast the chicken until you see the skin on the breasts start to blister and brown.

Flip the chicken breast-side down: Remove the pan from the oven and close the oven door. Carefully flip the chicken over using tongs and a spatula, covering your hands with oven mitts to protect from splashes.

Roast another 10 to 20 minutes: Roast breast-side down until the bottom also looks well-browned.

Flip and roast a final 5 to 10 minutes: Flip the chicken back over so that it&#x27;s breast-side up. Check the temperature and roast another 5 to 10 minutes, until the skin over the breasts is well-browned and the chicken registers at least 165°F in the thickest part of the thigh meat. Total roasting time is 45 minutes to 1 hour; the larger your chicken, the more time it will need.

Drain the juices from the chicken: Slash the skin connecting the thighs and the body of the chicken. Tilt the chicken in the pan so that any juices inside the chicken run out into the pan.

Step 14

Rest the chicken: Transfer the chicken to a serving platter or cutting board. Let the chicken rest, uncovered, for about 10 minutes.

Step 15

Simmer the pan drippings: While the chicken is resting, prepare the pan drippings. Tilt the pan to collect all the juices to one side and skim off any fat with a spoon. Place the pan over high heat and bring to a simmer. Simmer for a minute or two, scraping up any roasted bits from the bottom of the pan. Remove from heat. You can also make a pan sauce or a gravy from the drippings, if you prefer.

Step 16

Carve the chicken and serve: Use a sharp knife to cut away the wings and the thighs from the chicken where they join the body. Separate the drumsticks and the thighs at the joint. Keeping your knife close to the bone and parallel to the ribs, cut away the chicken breasts. Serve immediately with the pan sauce, gravy, or pan drippings while the skin is crispy.

Cabbage wedges baked in heavy cream until tender are topped with bacon bits, blue cheese, and walnuts.

Top 14 kitchn 100 recipes from across the web

The most viewed kitchn 100 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Onion Stuffed Shells

Butter Biscuits

Broiled Salmon with Lemon, Mustard,...

Low-Effort, High-Reward Meatballs

Spicy Sticky Cinnamon Rolls with Cr...

Honey Butter Rice Krispies Tteok Tr...

50/50 Sheet Pan Meatloaf

How To Make a Zuni Café Roasted Chi...

Charred Cabbage Skillet Gratin

Lemon Thyme Chicken Thighs

Persian Eggs

Grilled Eggplant Caprese

Honey-Garlic Butter Roasted Carrots

Deep-Fried Brussels Sprouts

Top 14 kitchn 100 recipes from across the web

The most viewed kitchn 100 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Onion Stuffed Shells

Butter Biscuits

Broiled Salmon with Lemon, Mustard,...

Low-Effort, High-Reward Meatballs

Spicy Sticky Cinnamon Rolls with Cr...

Honey Butter Rice Krispies Tteok Tr...

50/50 Sheet Pan Meatloaf

How To Make a Zuni Café Roasted Chi...

Charred Cabbage Skillet Gratin

Lemon Thyme Chicken Thighs

Persian Eggs

Grilled Eggplant Caprese

Honey-Garlic Butter Roasted Carrots

Deep-Fried Brussels Sprouts

The most viewed kitchn 100 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine