kitchn 100 2023

A no-churn ice cream base rippled with fudgy, vibrant purple swirls made from white chocolate and fragrant ube extract.

No-Churn Ube Swirl Ice Cream

white chocolate, chocolate chips

ube extract

Kosher salt

heavy cream

(14-ounce can) sweetened condensed milk

vanilla extract

salt

Storage: Ube swirl ice cream can be frozen for up to 1 week.

The Kitchn

Kristina Razon

Step 1

Place a 9 by 5-inch loaf pan in the freezer.

Step 1: Make the ube ganache:

Coarsely chop 4 ounces white chocolate if using and place in a medium bowl (or measure out 1/2 cup white chocolate chips. Add 1/2 teaspoon ube extract and a pinch of kosher salt.

Step 2: Make the ube ganache:

Heat 1/4 cup plus 1 tablespoon heavy cream in a small saucepan over medium-high heat until bubbling around the edges, about 2 minutes. Immediately pour over the white chocolate. Let sit for 1 minute, then stir until the white chocolate is melted and the mixture is smooth. Let cool for 15 minutes.

Step 1: Make the ice cream base:

Place 1 (14-ounce) can sweetened condensed milk, 2 teaspoons vanilla extract, and 1/8 teaspoon kosher salt in a large bowl and whisk until combined.

Step 2: Make the ice cream base:

Pour 2 cups cold heavy cream into the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium-high speed until stiff peaks form, 2 to 3 minutes.

Step 3: Make the ice cream base:

Transfer about 1 cup of the whipped cream into the sweetened condensed milk mixture and stir to combine with a flexible spatula. (This lightens the condensed milk and makes it easier to fold in the rest of the whipped cream.)

Step 4: Make the ice cream base:

Add the remaining whipped cream and gently fold together. It will initially look very lumpy, but as you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.

Step 5: Make the ice cream base:

Using the spatula, transfer about 1/3 of the ice cream base into the loaf pan and smooth the top. Drizzle about 1/3 of the ube ganache over the top. Repeat layering half of the remaining ice cream base and half of the remaining ube ganache. Layer the remaining ice cream base and ube ganache. Use a knife to swirl the ube ganache into the ice cream base.

Step 6: Make the ice cream base:

Cover the pan tightly with plastic wrap. Freeze until solid, at least 6 hours and up to 1 week.

All the big flavors of a classic chile relleno without the deep frying.

Poblano Chile Relleno Casserole

poblano peppers (about 2 pounds total)

Cooking spray

vegetable oil (optional)

Monterey Jack cheese (about 3 cups pre-shredded)

eggs

milk

all-purpose flour

baking powder

Hot sauce tomato

Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.

Christine Gallary

Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Step 2

Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.

Step 3

Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.

Step 4

When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.

Step 5

Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.

Step 6

Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.

Step 7

Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.

Step 8

Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.

This playful mashup of gooey butter cake and confetti cake is guaranteed to spark child-like giddiness

Confetti Gooey Butter Cake

buttermilk

eggs, divided

cream cheese

all-purpose flour, divided

granulated sugar, divided

cornstarch

kosher salt, divided

vegetable oil

vanilla extract, divided

almond extract

powdered sugar,

Storage: Store covered or in an airtight container at room temperature for up to 4 days.

Nicole Rufus

Place 1 1/2 sticks of the unsalted butter, 1/3 cup buttermilk, 3 large eggs, and 8 ounces cream cheese on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 1/2 hours.

About 30 minutes before the butter and cream cheese are ready, arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 8x11-inch glass or ceramic baking dish with cooking spray and line the bottom and two long sides with a sheet of parchment paper to form a sling.

Prepare the bottom layer: Place 2 cups of the all-purpose flour, 1 cup of the granulated sugar, 1/4 cup cornstarch, 2 teaspoons baking powder, and 1 teaspoon of the kosher salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Whisk to combine.

Melt the remaining 1 stick unsalted butter in the microwave or on the stovetop. Add the melted butter, buttermilk, and 1/2 cup vegetable oil to the flour mixture. Beat with the whisk attachment on low speed until combined, scraping down the sides of the bowl with a flexible spatula as needed, about 2 minutes total.

Beat in 2 of the eggs on medium speed one at a time, beating well after each addition. Add 1 teaspoon of the vanilla extract and 1/2 teaspoon almond extract, and beat on medium speed until combined. Add 1/2 cup of the rainbow sprinkles and fold in by hand with the spatula. Transfer the batter to the baking dish and spread into an even layer.

Prepare the top layer: Wash and dry the mixer bowl. Place the 1 1/2 sticks room temperature unsalted butter, cream cheese, remaining 1 cup granulated sugar, 1/2 cup powdered sugar in the bowl, and the remaining 1/2 teaspoon kosher salt in the bowl.

Beat with the whisk attachment on medium speed until lightened in color and fluffy, scraping down the sides of the bowl with a flexible spatula as needed, 4 to 5 minutes total. Add the remaining egg and 1 1/2 teaspoons vanilla extract and beat until combined.

Turn off the mixer. Scrape down the sides and bottom of the bowl. Fold in the remaining 3/4 cup all-purpose flour with a flexible spatula, then fold in the remaining 1/2 cup rainbow sprinkles until well distributed. Dollop over the bottom layer and use an offset spatula to spread into an even layer.

Step 9

Bake until the edges are set and the cake is golden brown but still quite loose in the center, 35 to 40 minutes (it will appear almost liquid under the surface in spots, but will quickly set upon cooling). Place on a wire rack and let cool for 15 minutes.

Step 10

Run a thin knife around the edges of the cake to loosen. Grasping the parchment, lift the cake out of the baking dish and place on the wire rack. Let cool completely, about 2 1/2 hours. Place some powdered sugar in a fine-mesh strainer and dust it over the top of the cake before slicing and serving.

Lechón asado is a traditional Cuban roast pork dish flavored with a mojo marinade. 

Slow Cooker Lechón Asado (Cuban Mojo Roast Pork)

garlic

onion

pork shoulder

oregano

kosher salt,

cumin

black pepper

Lime wedges

white rice

Cuban-style black beans (skip the sour cream, red bell pepper, and onion topping)

Sliced, fried sweet plantains (optional)

Sour orange juice substitute:  1 cup freshly squeezed orange juice plus 1/2 cup freshly squeezed lemon juice can be substituted for the sour orange juice.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave; it’s particularly good in a sandwich.

Cory Fernandez

Coat the insert of a 4-quart or larger slow cooker with cooking spray. Smash 8 peeled garlic cloves. Thickly slice 1/2 medium Spanish or yellow onion. Place 1 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper in a small bowl and stir to combine.

Pat 4 to 6 pounds pork shoulder dry with paper towels. Trim off any excess surface fat if desired; make sure it will fit in the slow cooker or cut it into two pieces to fit. Use a paring knife to cut 8 large slits into the pork 1 to 2 inches deep. Stuff a garlic clove into each slit.

Place the pork in the slow cooker insert. Slowly pour 1 1/2 cups sour orange juice over the pork, making sure some of it gets into the slits. Use your hands to rub some of the juice into the pork, including the sides and bottom. Sprinkle all over with the spice mixture and use your hands to rub the seasoning all over the pork until well-coated.

Top the pork with the onion. Cover and refrigerate at least 8 hours or up to overnight, flipping the pork once.

Place the slow cooker insert in the slow cooker. Cook on the LOW setting until the pork is fork tender, about 8 hours.

Arrange a rack in the middle of the oven and heat the oven to broil. Coat a rimmed baking sheet with cooking spray.

Turn off the slow cooker and uncover. Spoon some of the cooking liquid over the pork. Transfer  the pork to the baking sheet and let it rest for about 5 to 10 minutes (add the onions if desired or save for topping the pork later).

Use 2 forks to roughly tear the pork into large chunks; do not shred the pork. Spoon a few tablespoons of the cooking liquid over the pork.

Broil until the top of the pork is browned in spots and crisp, 5 to 10 minutes. Transfer the pork to a serving platter. Serve with cooked white rice, Cuban-style black beans, lime wedges, and fried plantains if desired.

A simple dish that’s beloved in Hawaii featuring bone-in, skin-on chicken thighs simmered in a salty-sweet combination of soy sauce and brown sugar.

Shoyu Chicken

water

shoyu (soy sauce)

brown sugar

mirin

ginger

scallions

bone-in, skin-on chicken thighs

white rice, preferably short grain,

Make ahead: Shoyu chicken can be made up to 4 days ahead. Reheat over medium heat on the stovetop until warmed through before serving.Storage: Refrigerate the chicken in the sauce in an airtight container for up to 4 days, or freeze for up to 3 months.

Meleyna Nomura

Place 1 cup water, 3/4 cup shoyu (soy sauce), 1/4 cup packed light brown sugar, 1/4 cup mirin, and 1/4 teaspoon black pepper in a large pot or Dutch oven. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved.

Meanwhile, prepare the following, adding each to the pot as you complete it: Peel 4 garlic cloves. Smash a 3-inch piece of ginger with the flat side of a knife. Halve 4 medium scallions.

Add 8 bone-in, skin-on chicken thighs to the pot skin-side down in an even layer (they can overlap). Cover and reduce the heat to medium-low. Simmer for 30 minutes.

Uncover and flip the chicken thighs so that they are skin-side up, arranging them into a single layer. Adjust the heat as needed to maintain a simmer so that the sauce bubbles between but not up and over the pieces of chicken. Simmer uncovered until the chicken is tender, about 30 minutes more.

Transfer the chicken to a serving platter. Spoon off any fat from the surface of the sauce if desired. Serve the chicken and sauce with cooked white rice.

The secret to the best ever baked potatoes? Cook them like the British do.

English Jacket Potatoes

russet potatoes (8 to 10 ounces each)

For serving: Butter, flaky sea salt, and freshly ground black pepper

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

Sheela Prakash

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Prepare 4 medium russet potatoes: Cut a cross shape about 1/4-inch deep into each potato. Place the potatoes cut-side-up directly onto the oven rack. Bake until very crisp and crackly on the outside, about 2 hours.

Carefully remove the potatoes from the oven with tongs and place on a large plate, baking sheet, or heat-proof cutting board. Carefully cut deeper into the cut you made initially. Gently push the two opposite ends of each potato toward each other to open them, release steam, and expose some of the flesh.

Return the potatoes to the oven rack and bake for 10 minutes more. Push the two opposite ends of each potato toward each other again to open them fully. Top the flesh with a generous dollop of butter and season with flaky salt and freshly ground black pepper.

Easy, gluten-free salmon patties made with canned salmon and flavored simply with dill, lemon, and Dijon. 

How To Make the Absolute Easiest Salmon Patties

wild salmon (such

shallot,

garlic,

mayonnaise

dill

Dijon mustard

egg,

lemon zest

lemon juice

olive oil, divided

Make ahead: The patties can be refrigerated for up to 3 hours before pan-frying.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a low-temperature oven.

Grace Elkus

Flake the salmon. Place the salmon in a large bowl and flake into smaller pieces with a fork. 

Add remaining patty ingredients. Add the shallot, garlic, mayonnaise, dill, mustard, egg, lemon zest, lemon juice, salt, and pepper and stir with the fork until well-combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes.

Shape the patties. Remove mixture from refrigerator, shape into 8 (1/3 cup) patties about 3-inches in diameter, and place on a baking sheet. Return to refrigerator for 10 minutes.

Cook the patties. Heat 1 tablespoon of the oil in a 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties. Serve warm. 

This one-pot pasta is simple, comforting, bright, and flavorful.

One-Pot Lemon Caper Orzo with Tuna

lemon

(5 tuna

capers

shallot, onion

olive oil

orzo pasta

(32-ounce) carton low-sodium chicken or vegetable broth

water, plus more as needed

parsley

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 3 tablespoons. Drain 2 (5 to 6-ounce) cans tuna and  break up any large chunks of tuna with a fork. Rinse 1/4 cup capers well under cold running water, if salt-packed, to remove salt.

Dice 1 large shallot (about 1/2 cup). Mince 4 garlic cloves. Heat 1/4 cup olive oil in a large saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and pale golden-brown, 3 to 4 minutes.

Add the garlic and 1 pound dried orzo and cook until fragrant and the orzo is toasted in spots, about 2 minutes. Add 1 (32-ounce) carton low-sodium broth, 1 cup water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently to keep the orzo from sticking.

Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is tender and almost all of the liquid is absorbed, 10 to 12 minutes. If the orzo has absorbed all the liquid before it is ready, add more water 2 tablespoons at a time as needed.

Remove the saucepan from the heat. Add the tuna mixture and stir until just heated through, about 1 minute. Taste and season with more kosher salt as needed. Serve garnished with chopped fresh parsley leaves if desired.

Thin slices of potatoes are doused in a cheese-bolstered cream mixture and baked in a skillet until it becomes a crispy and tender gratin-like dish that everyone will love.

Cheesy Skillet Domino Potatoes

unsalted butter

potatoes (10 to 12)

Gruyère or sharp white cheddar cheese (about 1 cup shredded)

Parmesan cheese (about 1 cup store-bought grated)

thyme

nutmeg

Make ahead: The gratin can be assembled the same day and refrigerated until ready to bake.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Jesse Szewczyk

Arrange a rack in the middle of the oven and heat the oven to 350°F. Rub 2 tablespoons unsalted butter on the bottom and sides of a 10-inch cast-iron or ovenproof high-sided skillet.

Peel 4 pounds medium Yukon Gold potatoes. Use a mandoline or a sharp knife to thinly slice 1/8- to 1/4-inch thick.

Prepare the following, adding each to the same large bowl as you complete it: Grate 4 ounces Gruyère or sharp white cheddar cheese on the large holes of a box grater (about 1 cup). Finely grate 4 ounces Parmesan cheese on a Microplane or the smallest holes of a box grater (about 1 cup). Mince or grate 5 garlic cloves (about 1 tablespoon.) Pick the leaves from 1 bunch fresh thyme and finely chop until you have 4 teaspoons.

Add 2 1/4 cups heavy cream, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/4 teaspoon ground nutmeg to the bowl and stir to combine. Transfer half of the mixture to the skillet and spread into an even layer.

Arrange the potato slices in a spiral shape in the skillet, working your way from the outside towards the center: Stack a handful of larger similar-sized slices together, then place the stack vertically in the skillet so that you can see the edges of all the slices, nestling them into the cream mixture slightly. Continue stacking and arranging, using the larger slices first and then working your way down in size so the smaller ones are in the center.

Spoon the remaining cream mixture evenly over the potatoes. The cream should come about 1/2 inch to the top of the skillet. If you have too much, don’t use it all. Place the skillet on a rimmed baking sheet.

Bake until the top is deep golden brown and the potatoes are tender, 1 hour 40 minutes to 1 hour 50 minutes. (You can remove one slice of potato from the center of the skillet and check for doneness if you’re unsure.) Check after 1 hour and 15 minutes: If the top is already browned, loosely cover the top with aluminum foil and continue baking. Let cool for 10 minutes before serving. Garnish with more fresh thyme leaves if desired.

Our favorite way to level up a fried egg? Cooking it in the spicy, aromatic flavors of chili crisp.

Chili Crisp Fried Eggs

chili crisp

sesame oil

scallion

kosher salt

Toast

Furikake,

James Park

Heat 1 tablespoon chili crisp and 1 teaspoon toasted sesame oil in a small nonstick frying pan over medium-low heat until shimmering. Meanwhile, thinly slice 1 medium scallion.

Swirl the pan or use the back of a spoon to spread the mixture throughout the pan. Gently crack 2 large eggs into the pan and season with a pinch of kosher salt. Cook undisturbed until the whites are set, the yolks are still runny, and the edges of the eggs are crisp, 3 to 5 minutes. Reduce the heat as needed to avoid burning.

Slide the eggs onto a plate, toast, or a warm bowl of rice. Pour any oil left in the pan over the eggs. Garnish with furikake and the scallions.

Top 14 kitchn 100 2023 recipes from across the web

The most viewed kitchn 100 2023 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Churn Ube Swirl Ice Cream

Poblano Chile Relleno Casserole

Confetti Gooey Butter Cake

Slow Cooker Lechón Asado (Cuban Moj...

Shoyu Chicken

English Jacket Potatoes

How To Make the Absolute Easiest Sa...

One-Pot Lemon Caper Orzo with Tuna

Cheesy Skillet Domino Potatoes

Chili Crisp Fried Eggs

Jollof Rice Is My All-Time Favorite...

Gochujang Meatloaf

Extra-Cheesy Chicken Sliders

Loaded Potato Salad

Top 14 kitchn 100 2023 recipes from across the web

The most viewed kitchn 100 2023 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Churn Ube Swirl Ice Cream

Poblano Chile Relleno Casserole

Confetti Gooey Butter Cake

Slow Cooker Lechón Asado (Cuban Moj...

Shoyu Chicken

English Jacket Potatoes

How To Make the Absolute Easiest Sa...

One-Pot Lemon Caper Orzo with Tuna

Cheesy Skillet Domino Potatoes

Chili Crisp Fried Eggs

Jollof Rice Is My All-Time Favorite...

Gochujang Meatloaf

Extra-Cheesy Chicken Sliders

Loaded Potato Salad

The most viewed kitchn 100 2023 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine