I Am... Soft and Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies have taken the spot as my top holiday cookie! I love gingerbread so much so I eat it all year round. I order gingersnaps and ginger cookies and all the ginger things even when it’s not the holiday season. The warm and soothing mix of ginger and cinnamon gets me every time, every season, but especially during the holidays. The smell of gingerbread when it’s cold outside and warm inside is so incredibly cozy. It’s an instant serotonin boost, right when you need it the most. What I love most about gingerbread is that it’s an umbrella term for ALL the delicious things flavored with ginger and cinnamon. It can be soft and cakey like this gingerbread loaf to crisp and waiting for icing like these cut outs to soft and chewy like these gingerbread cookies.
Gingerbread cookies
This gingerbread cookie recipe comes to us via NY Times and Sohla El-Waylly. When I saw the picture of them, it was a must bake. NY Times does a Christmas cookie round up every year and every year I tell myself I’m going to make something and this is the year I actually did it! These cookies did not disappoint. Packed with ginger and a hint of black pepper, these cookies pack a punch with the spice and have a fudgy chewy center and crisp edges. If you love gingerbread that tastes like ginger, thick and chewy cookies with crisp edges and soft middles, these are the ginger cookies for you!How to make soft and chewy gingerbread cookies
- Brown the butter: add the butter to a saucepan and brown over medium heat, stirring until brown and toasty.
- Remove the pan from the heat and stir in freshly grated ginger, ground ginger, ground cinnamon, freshly grated black pepper, and freshly grated nutmeg. Let cool in the fridge for 20 minutes, until slightly solid but still creamy.
- Add icing sugar, molasses, vanilla, salt, and baking soda to the cooled butter and mix until creamy and combined.
- Whip in the egg until pale and fluffy.
- Mix in the flour until evenly combined, then chill for at least 2 hours.
- In a small bowl, stir together sugar and ground ginger. Heat the oven to 375°F and arrange the racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper.
- Scoop the dough into balls (about 2 tbsp each) and roll them in the ginger sugar then bake for 10 minutes. Let cool and enjoy!
Ingredients
- butter - in this recipe, you brown the butter until nutty and fragrant, then cool it so it you can cream it with the sugar. Browning butter adds so much flavor to baked goods for just a tiny bit of extra effort.
- freshly grated ginger - there are 3 whole tablespoons of freshly grated ginger in these cookies! They are definitely for ginger heads. The fresh ginger, along with the ground, adds a warm, pleasing, spicy punch.
- spices - here we have the usual suspects: ground ginger, ground cinnamon, nutmeg (freshly ground is best but if you only have ground, that works too!), and freshly ground black pepper.
- sugar - I’ve never used icing/confectioners’ sugar in ginger cookies before and I was pleasantly surprised and how it creamed and how chewy and fudgy the cookies came out. There’s also a bit of regular granulated sugar in the ingredients used for coating to give the cookies a bit of sparkle.
- unsulphured molasses - also known as fancy molasses or light molasses, this is the sweetest and lightest of all the molasses used for cooking and baking. It’s what most people use for gingersnaps, gingerbread, ginger cookies, and ginger cakes.
- vanilla - a tablespoon of vanilla to highlight all those warming spices and add a hint of creaminess.
- egg - don’t forget to let your egg come to room temp, you’ll get much better cookie and the egg will mix more evenly into the batter.
- flour - regular all purpose flour, nothing much to say here!
Recipe Notes
- There’s a whole teaspoon of black pepper so if you’re not a huge fan of it, dial it back to 1/2 teaspoon. Some of the reviews online said it was too much pepper for their palate.
- There’s also a fair bit of salt in this recipe, 1 and a quarter teaspoons of Diamond Crystal kosher salt. I dialed it back a bit because as much as I love sweet and salty, that just felt like a bit much. I used a slightly heaping 1/2 tsp of sea salt, not kosher.
- This is a baking soda cookie, meaning that it will give you a thick, chewy cookie.
Other cookies to bake for the holidays
- Brown Butter Chocolate Chip Cookies
- Mochi Cookies
- Neapolitan Cookies
- The Best Snickerdoodles
- White Rabbit Snickerdoodle Cookies
Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies are the best holiday cookie ever.
- 14 tbsp unsalted butter (cut into pieces (200g))
- 2 cups confectioners' sugar ((240g))
- 3 tbsp molasses (unsulphured/fancy/light (60g))
- 1 tbsp vanilla extract
- 1 1/4 tsp kosher salt (Diamond Crystal preferred)
- 1 tsp baking soda
- 1 large egg (room temperature)
- 2 cups all purpose flour ((250g))
Spices
- 3 tbsp fresh ginger (finely grated (50g))
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp black pepper (freshly ground)
- 1/2 tsp nutmeg (freshly grated)
Coating
- 1/4 cup sugar (50g)
- 2 tsp ground ginger
In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes.
Remove from heat, then whisk in the fresh ginger and spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature. Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger.
Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar.
Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
Cookies are best eaten the day they are baked. Cookie dough portions can be frozen, then coated in sugar and baked from frozen as needed. No need to thaw; bake frozen portions for 11 to 13 minutes.
I Am... Tini’s Hot Chocolate Recipe
It’s hot chocolate season! I love Tini’s mac and cheese, so when I saw Tini's hot chocolate recipe recently, I had to try it. Come winter, I love getting cozy on the couch, with a heated blanket over my lap and decadent mug of homemade hot chocolate in my hands. If you’ve only ever had instant packet hot chocolate, trust me, it’s not as good as homemade. The only real way to make hot chocolate is from scratch. It’s thick, it’s creamy, it’s full of chocolate-y goodness and after you top it with a dollop of softly whipped cream, all your worries will melt away.
Who is Tini and what is Tini’s hot chocolate?
Tini, aka from Tini’s mac and cheese fame, is Tineke Yonger, the presiding TikTok viral recipe creator that is an absolute beast at creating comfort food. Her mac and cheese is the ultimate comfort food and her hot chocolate follows suit. Her hot chocolate recipe is at 16 plus million views and countless people have been making it and singing its praises.How to make Tini’s Hot Chocolate
- Prep - start by gathering all your ingredients and measuring them out. Chop the chocolate and have a mug on hand. If you’re going to make the peppermint whipped cream, I recommend you do that first so your hot chocolate doesn’t cool down while you’re making it.
- Warm - Add milk and heavy cream to a pot and warm it up gently over low heat. You want it warm but not hot, so just be patient. When it starts to warm a little bit of steam will start rising. Giving the milk and cream a stir every so often will help you make sure you don’t burn it.
- Stir - Once the milk and cream are warm, stir in the cocoa powder and sugar until they dissolve. You can use a whisk or a spoon, your choice.
- Melt - When the cocoa powder and sugar have dissolved, slowly add the chopped chocolate in batches, stirring or whisking so that it melts before you add more.
- Thicken - Once all the chopped chocolate melts, you want the hot chocolate to thicken slightly. Let it continue to warm on low heat, stirring occasionally, for about two minutes.
- Enjoy - When the hot chocolate is thick and velvety is time to enjoy! Pour it into your favorite mug, top with your homemade peppermint whipped cream (if you’re having that) and enjoy!
Tini’s hot chocolate ingredients
The beauty of Tini’s hot chocolate is that it has simple ingredients that you probably already have in your kitchen - if it’s well stocked. There’s nothing too fussy, all you need is:Whole milk
Tini prefers whole milk, and I do too because if you’re making homemade hot chocolate, you might as well go all the way. You can substitute in your preferred milk fat type here, it won’t affect the taste, just the consistency. That being said, if you substitute for a milk alternative, the taste will definitely be different.Heavy cream
Heavy cream also known as heavy whipping cream, whipping cream, full fat cream, or double cream, has the most milk fat of all the creams. It’s what you use to make whipping cream and you’ll find it in cartons, next to the milk. It will give your hot chocolate a thick and creamy velvety texture.Cocoa powder
Cocoa powder plus chocolate is what makes this hot chocolate extra decadent. Make sure you’re using unsweetened cocoa powder, not sweetened cocoa powder or instant hot chocolate mix. The only ingredient your cocoa powder should have is cocoa powder. You’ll find it in the baking aisle and if you’re fond of baking brownies, you probably already have some in the pantry.Sugar
Since we’re using unsweetened cocoa powder and a high percent cacao chocolate, you need sugar to sweeten everything and bring all the flavors together. Regular granulated sugar is what Tini uses, but if you have brown sugar at home, that will do too, it will just add a hint of molasses.Chopped chocolate
You need a nice dark chocolate, at least 70% cacao. The easiest thing to do is buy a bar of dark chocolate - the bars of chocolate in the candy section at the supermarket are perfect for this. One you have the bar of chocolate, all you need to do is chop it up.Vanilla
Tini uses vanilla bean paste, but if you only have vanilla extract on hand, that will do too! Vanilla paste is usually found in the baking aisle or online.Homemade peppermint whipped cream
If you’re going to make Tini’s hot chocolate, please make her peppermint whipped cream to go on top. It’s the perfect minty, creamy counterpoint to warm, rich cocoa.Peppermint whipped cream ingredients
heavy cream - good news, you can use the rest of your carton of heavy cream to make whipped cream! powdered sugar - powdered sugar dissolves really easily into cream, but if you don’t have any on had, just use a bit of granulated sugar. You won’t need as much, so start with 1/4 cup, taste and adjust as you go. vanilla extract - again, Tini uses vanilla bean paste but regular vanilla extract will do too. peppermint extract - you need the tiniest amount of peppermint extract because a little goes a long way.How to make peppermint whipped cream
- Add 1 cup of heavy cream to a large bowl and whisk until soft peaks form.
- Sift in 1/2 cup of powdered sugar and whisk until all the powdered sugar dissolves.
- Stir in 1/8 tsp vanilla extract and 1/8 teaspoon peppermint extract.
- Dollop onto your hot chocolate!
Tips and tricks
- If you don’t like thick hot chocolate, don’t use the heavy cream, just use 2 cups of milk.
- Make the whipped cream - soft fluffy peppermint whipped cream is so good with hot chocolate.
- If you don’t like peppermint, leave it out, but make some homemade whipped cream anyway because homemade whipped cream is amazing.
- Add some chocolate shavings, festive sprinkles, or crushed candy canes on top.
Tini’s Hot Chocolate Recipe
Hot chocolate from scratch is the best thing and this recipe won't disappoint
- 1.5 cup whole milk
- 0.5 cup heavy cream
- 3 tbsp cocoa powder
- 3 tbsp sugar
- 2 oz chopped chocolate (70% cocoa preferred)
- 1/8 tsp vanilla
Add the milk and cream to a heavy bottomed pot and heat it gently over low heat, just so you warm up the milk, making sure it doesn’t get too hot. When the milk and cream is warm, whisk in the cocoa powder and sugar until dissolved.
Slowly add in the chopped chocolate in small batches, whisking and making sure it melts before adding more.
Add a dash of vanilla and let gently heat for 2 more minutes while the hot chocolate thickens. Remove from the heat and pour into a mug. Enjoy as is or top with mint whipped cream or marshmallows.
I Am... Best Green Bean Casserole Recipe
Green bean casserole is a classic but it's so much better when you make it from scratch. This recipe is fast, easy, and delicious, and best of all, needs no processed foods. This made-from-scratch version is more mushroom-y, more flavorful, and only 10 minutes. It's healthier while still scratching that nostalgic itch. It's so good you won't want to stop for turkey or mashed potatoes or anything else.
How to make green bean casserole
Green bean casserole is super easy to make. No matter what version or recipe, the process is the same:- Prepare your mushroom soup, add fried onions and soy sauce.
- Blanch your fresh green beans.
- Assemble and bake until bubbling and toasty.
- Top with fried onions and bake a little longer until onions are warmed and extra crispy.
- Eat!
Soy sauce
Soy sauce was integral to this recipe when it was invented back in the 1950s. If you are shopping for a fresh bottle, check out mushroom dark soy sauce for extra mushroom flavor. It goes great with anything you’d ever want to use soy sauce for. If you already have a bottle of (any) soy sauce, that will work too.Fried onions
Although everything else in this recipe is scratch made, unless you own tens of thousands of dollars of commercial dehydration and deep fry equipment, you likely can’t match the quality of commercially fried onions. In addition to regular grocery stores selling French's, almost all asian supermarkets sell fried onions or shallots. Believe it or not, IKEA sells the best fried onions in their grocery store after the checkouts. And of course, Amazon.How long to bake green bean casserole
Green bean casserole is completely cooked before it ever goes into the oven. The reason it's baked at all is to meld all the flavors together and caramelize the mushrooms and onions in the soup. This can be done in as little as 15 minutes.Make ahead green bean casserole
If you want zero stress and you’re making it within 24 hours, you can put the entire casserole together the night before, cover it, and store it in the fridge. When you are ready to cook, add 10-20 minutes cooking time. If you are pre-prepping the morning of, the best way is to trim the green beans and make the mushroom stock, but don’t blanch the beans until you are ready to assemble.An easy Christmas menu
- Easy Perfect Spatchcock Turkey
- This green bean casserole
- Tini’s Mac and Cheese
- The Best Parker House Rolls
- The Ultimate Guide to Gravy
- Instant Pot Mashed Potatoes and,
- Best Brown Butter Chocolate Chip Cookies for dessert
More delicious sides
- Easiest Homemade Velveeta Mac and Cheese
- Mushroom Shallot Stuffing
- Cheesy Potato Balls
- 75 of Our Best Thanksgiving Side Dishes
- 14 of Our Best Thanksgiving Noodle Side Dishes
Green Bean Casserole Recipe
A super mushroom-y, freshly made update on classic green bean casserole
- 4 tbsp butter (or olive oil, or mix of the two)
- 4 cloves garlic (crushed)
- 1/2 medium onion (sliced)
- 1 lb mushrooms (pre-sliced cremini preferred)
- 4-8 sprigs thyme (or other herbs)
- 2 tbsp all purpose flour
- 3/4 cup white wine (or beef/chicken/vegetable stock)
- 1 cup heavy cream
- 0.5-1 cup milk (optional, see notes)
- 1 tbsp dark mushroom soy sauce (or regular soy sauce)
- 1 tsp fish sauce (optional)
- 1/2 cup french fried onions
Assembly
- 1.5 lb green beans (ends trimmed)
- 1/2 cup Parmigiano Reggiano cheese (or Cheddar)
- 1 cup french fried onions (or more, to finish)
Melt the butter over medium heat, being careful not to burn it. Sauté onions for 2-3 minutes, then add garlic and cook for about 1 minute. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are toasty brown, about 7 minutes. Add flour, salt, and pepper, and stir for another 2 minutes until the flour is thoroughly incorporated.
Add wine and reduce by half, about 3 minutes. Reduce heat to low, then add cream, soy sauce, fish sauce, milk (If using) and fried onions. Stir, season, and simmer for 10-15 minutes.
While you are waiting for your sauce to thicken, blanch your green beans in boiling salted water for 3 minutes, then drain and cool. If you like your green beans on the squeaky crunchy side, use an ice bath. Preheat your oven to 375ºF too.
To assemble: make a bed of green beans in a large oven proof dish. Ladle the mushroom sauce over top of that, and top with parmesan. Bake for 30 minutes at 375ºF.
Remove from oven, carefully toss the green beans a little, then top with more onions. Return to the oven for another 5 minutes or until onions are crispy.
Add milk if you prefer your casserole on the saucier side, leave out if you prefer your casserole thicker. Pictured with no milk added.
I Am... How to Cook Prime Rib
There is nothing more impressive than a slow roasted and deeply crusted prime rib landing squarely in the center of a full dinner table. Prime rib might be the perfect cut of beef. It’s got a little something for everyone. Intense well-marbled fat forward hits for the fat-is-flavor stans (that’s me). Supple, rosy tender parts for the filet/tenderloin fans. Savory beefiness in bulk for the ribeye-is-king crowd. And, last but not least, a deep dark crust for those guys who need to insert Maillard reaction into any conversation involving beef.
What is prime rib
Prime rib is one of the largest cuts of beef you can buy as a normal home cook. You buy it as a roast made of a full rack of 7 ribs. These ribs are commonly spoken of as being from ribs #6-#12. The best way to think of a prime rib is a super high quality tomahawk or bone-in ribeye, stretched out to a foot thick. It’s true: the meat that comes in a prime rib roast is the same stuff you make ribeyes and tomahawks from.How to cook prime rib
Here's how to cook a perfect prime rib, every time:- Preheat your oven to 450ºF.
- Brown the two sides in a cast iron pan: optional, but highly recommended, especially when you have a smaller roast that's easier to handle. The smoke detector may possibly go off.
- Brush with butter or oil, then sear in the oven at 450ºF for 15 minutes.
- Set the oven to 200ºF and open the oven door for about 15 minutes, or until the oven temp drops to 200ºF if you have an oven thermometer. The smoke detector may possibly go off, again.
- Cook for 20 mins per pound for medium rare, or until your meat thermometer goes off. Temperatures are below.
- Rest for 30 mins, then slice and enjoy!
Prime rib temperatures
Prime rib, like all roasts, continues cooking after it leaves the oven while the thermal energy redistributes. For us, this seems to be a 6 degree rise, but your results may vary based on how warm your house is. Basically, 6 degrees is a pretty good estimate, however, so you want to take your roast out 6 degrees before your target temperature. For a quick reference, my target temps are below.- Rare: 125ºF - remove at 119ºF
- Medium-rare: 130ºF - remove at 124ºF
- Medium: 135ºF - remove at 129ºF
- Medium-well: 140ºF - remove at 134ºF
- Well done: 🥵
Prime rib cooking time
If you are cooking for a hungry house and want to know how to plan on timing such a large roast to be just ready for dinner, there’s a super easy formula based on the doneless you prefer. This isn’t one of those pro-chef-speed formulas that no one can realistically achieve, it’s pretty loose with the times so you can depend on it, even if you are relaxing, drinking wine, and consulting your phone every so often for the next step of the recipe. That said, using a meat thermometer is vitally important. And, so is planning on serving appetizers and drinks before the main course for anyone who is extra hungry. The formula is simple - assume:- 2 hours for temper
- 30 mins for searing
- 15-30 minutes per pound (in 5 minute increments - medium rare is 20 minutes/pound)
- 30 minute rest
The importance of a meat thermometer
A meat thermometer is essential. That old adage about the feel of your ear or touching your thumbs to fingers? Not for important cuts of meat, in my opinion. I recommend an oven probe; one that beeps when the target temp is hit. They can be really cheap, extremely expensive wireless app driven, or something in between. If you have an instant read or thermocouple style, be sure to check often that the roast doesn’t get overcooked.Trimming
How much fat you need to trim away depends on how much you love fat. If you trim all the fat away from the edges, you’ll get a much better sear, but that fat is super flavorful and tender - nothing like the tough chewy fat you might encounter from lesser cuts. My butcher left the fat cap on the spinalis, so I removed and froze that, but left the fat on the iliocostalis for extra flavor.Parts of a prime rib
Prime rib looks like just one big homogenous hunk of meat, but it’s three delicious parts with their own taste and tenderness:- Spinalis dorsi aka rib cap: This is considered a well kept chef’s secret: the greatest cut of steak, bar none. All the complexity of a flank steak, the fatty marbling of a ribeye, and the tenderness of a filet, in one steak. This cut is separated from the main body of the prime rib by a large layer of fat. Back when people vilified fat, spinalis dorsi used to be cut off and saved for the butcher or kitchen so that the ribeye steak could be presented “cleaner”. These days, especially if you order a bone-in ribeye, they just leave it on. It really is the best part.
- Ribeye: This is the main body of a slice of prime rib. It’s literally the same as a ribeye steak. It will be well marbled, tender, and complex tasting.
- Iliocostalis: Some people liken this to a long thin tenderloin. It’s also called the lip or nose of a prime rib. It doesn’t have a good reputation because it’s often smaller, fattier, and not very toothsome, but I think it’s an intensely beefy and tender cut because it sits right next to the bone. Iliocostalis used to be cut off and not served with the prime rib, as it wasn’t considered ‘prime’ enough, but these days, most butchers will leave it on for you to decide on.
Why make prime rib?
But why go to all this trouble instead of just getting seven steaks? Because, prime rib is insanely delicious. It’s basically the cheapest bone-in ribeye you can get at an extremely high quality for price ratio. Done right, it’s easy, forgiving, impressive, and satisfying. The best part is the leftovers can be reheated as some of the best steaks you’ll ever have.Prime rib vs steaks
Why should you make prime rib instead of steak or some other cut? Because, it’s cheaper than steak by two- to three- times, it’s easier to make, and there’s nothing more impressive than a giant roast of beef landing squarely center on the dinner table. The advantage of steak is that you can cater to different doneness preferences, but there are so many disadvantages, such as steaks being more expensive, needing more pans (aka more dishwashing), and being so much messier, smokier, and splatterier. Besides, you can cut down a prime rib into steaks before or after cooking. You can't glue steaks together into a prime rib roast. Overall, if you can justify the initial outlay, prime rib beats steak every time.A smaller prime rib
In fact, prime rib is such a good competitor to steak that I think it’s worth it to consider a smaller prime rib, even if its just for two of you, or even if you live alone. Ask your butcher to cut you 2-3 ribs worth. Where we live, it’s half the cost vs bone in ribeye, and my butcher sells even two ribs, which is just two bone in ribeyes stuck to each other. If you are buying by the rib at a really nice butcher shop, you may get choice of which rib bones you want. The “front” is rib number 12, which is very tender with a large ribeye steak, and the “back” is rib number 6, which is more marbled and complex.Prime rib roast
A prime rib can actually be closer to 24 inches thick, although you don’t have to opt for the full rack. Any good butcher will cut you whatever thickness you need. If you can, you should go for broke and get the full rack because it’s way cheaper than individual steaks of the same quality. A prime rib roast can be split into steaks if you’re so inclined. Even if you are only cooking for 2 people, you can buy a whole rack for cheap and split it up into seven 2” thick steaks for much less than you’d pay if you'd just bought steaks. But, the whole point of a prime rib is to roast it to perfection, with a deep dark crust and tender, rosy pink insides, so I recommend you grab a 2-4 rib segment (or more if you want) and go to roasting town. Roasting is way easier than cooking 7 steaks and so much more impressive too. Even better, with the right tools, it's easy to do it perfectly, every time.Bone in or boneless or tied back
When you ask for prime rib, you might be presented with one of three options: bone-in, boneless, or the bones cut off, but tied back on. Each has its pros and cons:- Bone in: The most flavor, but also the hardest to handle. Besides the weight, you can only cut slices between the bones. If you don’t intend to use the bones, these will also be more expensive, because while they cost less per pound, you still pay for the bones. They have the most flavor by far.
- Boneless: The easiest to handle, the easiest to cook, but a little less impressive. Boneless is great if you’re a crust fan (who isn’t?) because you get maximum crust without any pesky bones getting in the way. You’re also able to slice it to any thickness you like. To me though, this option doesn’t really feel like prime rib, just fancy roast beef.
- Bones cut off and tied back on: This might actually be the version you’re most likely to run into depending on where you live. This one seems to sells the best, and some internet sources say it’s great for seasoning the meat because you can get under the bone.
Where to buy prime rib
Because it’s not a super popular cut and because of how expensive it is, outside of Christmas and Thanksgiving, and maybe Easter, you may have a hard time finding prime rib. The best place to get a prime rib, by far, is your local butcher. Not only will they often have it because they have the whole cow in stock, they'll be more willing to cut you exactly as much as you need. Your other option is a special order from a grocery store’s meat department. I checked with whole foods and they said they were able to get a prime rib the next day. I went with the local butcher, but whole foods was actually cheaper. You can also get some awesome (and awesomely expensive) prime ribs from online meat purveyors like snake river farms or costco. If you’re lucky, you might find some prime rib locally at costco in its appropriately named prime beef department - just ask.How to choose the best prime rib
Believe it or not, prime rib was named before the USDA settled on its grades. Depending on who you believe, prime rib is either called prime because it’s the best cut of beef, or because its a primal cut. Either way, prime rib is not always USDA prime. The difference between a USDA prime and a USDA choice (the second best) prime rib is between 25%-50% more money. Beyond that, if you go to a good butcher, you also have options for organic, dry aged, grass fed, wagyu, and more. So how do you choose a good prime rib? Decent marbling is usually a sign of a happy animal, and that means a good tasting cut of meat. Grass vs corn fed is a matter of opinion, and many people don’t like the extra floral and complex taste of grass fed beef, but I don't think there's anyone who doesn’t like tender, well marbled beef.Do you really need to temper the meat?
Unfortunately, yes, you do really need to temper the meat. Tempering the meat – which is really just a fancy way of saying "leave it out on the counter to come to room temp" – equalizes the temperature of the meat so it cooks evenly, plus it lowers cooking times. You can also use this time to briefly dry-brine the meat (below). For a smaller 2-3 bone roast, you can get away with 2 hours of tempering. For a full rack, you'll want to temper at least 4 hours.Dry brining
Dry brining is just liberally seasoning the meat and leaving it in the fridge for 12hrs to 4 days to let the salt penetrate the meat. This process is supposed to pull out the excess moisture from the beef for a more tender and tasty piece of meat. I'm not sure I personally agree with this. Salt never penetrates that much in a dry brine. But if you have a day or two before you want to cook the beef, it doesn’t hurt. Just lightly sprinkle some salt all around the roast, then place on something to catch the juices. Loosely cover and refrigerate until you are ready to use.Sauces
I don't do a rub with my prime rib. Because it’s such a large piece of meat, most likely you will not get a lot of extra flavor into the inside – just its innate beefiness. For some people that’s more than fine. For others, steak sauces are always welcome. If you’re in that crowd, you should check out our steak sauce roundup.How to reheat prime rib
You’ll probably likely have some leftover prime rib. You’ll also most likely hear that you should reheat the leftovers in a low oven. I disagree: by far the best way to reheat prime rib leftovers is to cut the remaining pieces into 2” thick steaks (if you can). Liberally season any cut sides, then sear 2 minutes per side in a cast iron pan. It makes for amazing steaks.Smoke alarms
Depending on many factors – if your smoke alarm is close to your kitchen, if your oven is less clean, or if your hood fan is a little weaker – you should be prepared for your smoke detector to go off during the browning stages. Be sure to check if your smoke detector has a hush button. Or, have a helpful assistant standing by with a large towel ready to fan when you first drop the roast into the cast iron pan to brown and again when you open the 500ºF oven door. And that's it, perfect prime rib, every time. I hope you enjoyed this guide and you're inspired to make a giant, super satisfying chunk of meaty goodness soon! -MikePrime Rib Recipe
Everything you ever wanted to know about prime rib: what it is, how to buy the best one, and how to cook a prime rib perfectly, every time.
- Meat thermometer with probe
- 6 lb prime rib (2 ribs, see notes)
- 1 tbsp butter (melted, unsalted preferred)
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
Liberally season your roast with kosher salt and let temper on the counter for 2-4 hours. Near the end of the temper time, preheat your oven to 450ºF
Optional: Sear the sides in a cast iron pan with a generous amount of oil. Combine the butter and pepper together, then brush onto the roast. Roast for 15 mins at 450ºF.
Set the oven to 200ºF. Allow oven to cool down with the door open for 15 minutes (or until the oven temp hits 200ºF, then close door and cook at 200ºF until the internal temp hits your target temp (119ºF for medium rare, see post), or approx 2 hours.
Remove and rest for 30 minutes before slicing. Serve with sauces of choice, enjoy!
Bones are assumed to weigh 9oz
I Am... Best Food in Whistler
The best food and drink options in whistler. Mike and I are here in Whistler 2-3 months every year and we always take advantage of all the dining options just to see what's new and of course, to visit old favorites. The food options here in Whistler (we're here right now as I write this) are pretty world class, so if you're here for more than just the skiing, this is the best food in Whistler list for you. Whistler Blackcomb is one of the top rated ski resorts in North America, if not the world. With over 8000 acres of skiable terrain, the world’s longest gondola, and the cutest village ever, Whistler is a must visit. Whether or not you’re a skier or snowboarder doesn’t even matter - there’s so much to see and do in the town Whistler. The vibes, as the kids say, are immaculate. Even more so, the food scene eats and leaves no crumbs. Most of best food and beverage options lie in the main village of Whistler, which is at the base of both Whistler and Blackcomb mountains. It’s a completely walkable, pedestrian village that has super cute architecture with a combination of smaller chalets and castle-looking luxury hotels. There are so many places to eat and drink and because the options seem endless, don’t waste your time on overpriced, bad food. Here’s what you should be eating while you’re in Whistler!
Do you need reservations in Whistler?
Whistler is busy. It’s the biggest resort in North American and it attracts a lot of people. That means, generally, you can’t just walk into a hot ticket place and expect to be seated. Reservations are a must in peak season, which is, obviously, winter, but summer as well. If you have a must-visit restaurant, make a reservation to avoid disappointment. That being said, some of the best food in Whistler are casual options that don’t need reservations, such as pretty much everything on the list below:BeaverTails
Have you even gone skiing if you don’t end your ski day off with a beavertail? Beavertails are a decidedly Canadian treat: irresistibly warm and fresh from the fryer whole-wheat pastries that are a combination of chewy and crisp. Think of them like a giant flat donut, in the shape of - you got it - a beaver tail! My favorite is the classic cinnamon and sugar, but if you’re a toppings person, they have so many to choose from. Really, there’s nothing quite like standing in the snow while the village fairy lights are twinkling, eating a steamy hot and sweet beavertail after a day on the slopes. BeaverTails 4293 Mountain Square, Whistler, BC V0N 1B4 Open: 2pm - 8:45pmChubby Ducks Donair, Kebab & Poutine
If you’re staying in an airbnb or somewhere where you have kitchen but aren’t really looking to cook, but also don’t want to go out to eat, grab some take away from Chubby Ducks! They have THE best poutine in town, no questions asked. It’s not in the middle of the village, but it’s just a short hop through the main road, off to one side. They’re not an eat in place, so keep that in mind. Also, they make the fries to order, so there’s always a bit of a wait, but it’s worth it! You can also order in advance to make it a little more streamlined. Chubby Ducks Donair, Kebab & Poutine 4122 Village Green Unit 9, Whistler, BC V0N 1B4 Open: 11am - 2:30amProvisions
This is a newer fast-casual cafe slash restaurant brought to Whistler by the Toptable group, who also behind Araxi and Bar Oso. It’s an all-day neighborhood cafe with 30 seats that seems perpetually busy. It’s a pretty cute scene, but with that comes the inevitable fight for table seats. I think they intended it to be more of a takeout store, but Whistler has been dying for a cozy, while away the day cafe and it looks like all of the people who don’t ski like to hang out here to peep the scene. That being said, they do great coffee and pastries, so hop in, grab some, and wander around the Village for the ultimate Whistler experience. Provisions 4222 Village Square Unit 120, Whistler, BC V0N 1B4 Open: M-Th 8 am-5 pm, F-S 7:30 am - 5 pm% Arabica Whistler Village
If you’re looking for an aesthetic coffee shop AND good coffee, a stop at % Arabica is a must. Straight from Kyoto, the Whistler location is the first on this side of Canada, with the other two locations in Toronto. % Arabica is cult classic coffee shop in Japan and they’ve brought that success to the rest of the world. Their custom-made espresso machines combined with proprietary coffee blend that has notes of chocolate, nuts, caramel, and wine. The shop itself is sleek, white, and reminiscent of an ice cave, which is exactly what % Arabica was going for. Try their specialty lattes, each which mixes a different coffee blend or single origin bean, amount of sweetness and condensed milk. % Arabica Whistler Village 4295 Blackcomb Way #123, Whistler, BC V0N 1B4 Open: 8 am - 6 pmPortobello
Located in the Upper Village, inside the gorgeous Fairmont Whistler, Portobello is a hidden gem for daytime dining. They have a large cozy room with plenty of large tables for groups and corners to tuck away in. Breakfast and lunch are the times to hit up Portobello, they have a huge amount of freshly baked pastries and construct your own breakfast bowls or sandwiches. During high season, they also open at night with a Smokehouse dinner where they have juicy brisket and a variety of sides including mac and cheese. Portobello 4599 Chateau Blvd, Whistler, BC V0N 1B4 Open: S-Th 7 am - 3 pm, F-S 7 am - 3 pm; 5 - 8:30 pmSplitz Grill
Splitz is a locals favorite and has been since what seems like forever. It’s near the main Whistler grocery store, Fresh Street Market, and while that seems like a long walk from the slopes, it really isn’t, unless you’re in your ski boots. I love it there. Just a classic, mountain burger joint, no fuss, no muss. They have TVs where you can request to watch your favorite team’s games as well as beer on tap. The burgers are juicy and made to order, with plenty of customization options and their fries are crispy and hot. Mike always gets a burger and I always get chicken strips because chicken strips and skiing just go hand in hand in my mind. Splitz Grill 4369 Main St, Whistler, BC V0N 1B4 Open: S-Th 11 am - 9 pm; F-S 11am - 10pm That's it for now! If you're interested in reading and/or eating more, check out our Five Best Restaurants in Whistler. Read More →
I Am... Swedish Meatballs
Real deal Swedish meatballs, just like in Sweden. A couple of years ago Mike and went to Sweden and the number one item on my Swedish bucket list was eating real Swedish meatballs. We went to a little place called Bakfickan, tucked into a corner of the Royal Swedish Opera House in Stockholm. The meatballs were unreal. They were and still are one of my all time favorite food memories. They were so good we went back the very next day. Super juicy and bursting with meaty flavor, served up with the creamiest mashed potatoes, a rich creamy gravy, lightly picked cucumbers, and freshly crushed lingonberries. Every bite was a revelation. If you like, you can read more about our trip to Sweden here.
How to make Swedish meatballs
- Sauté the onions - cook the onions until just soft in a bit of butter.
- Mix the meatballs - throughly mix together ground pork, ground beef, eggs, panko, salt, pepper, nutmeg, and the cooked onions.
- Make the meatballs - shape into 1 inch meatballs, tightly rolling so they are nice and round.
- Cook the meatballs - melt a bit of butter in a non-stick pan and add the meatballs, cooking in batches, making sure to shake the pan so the meatballs stay round.
- Make the sauce - in the same pan as you cooked the meatballs, melt a bit of butter and stir in some flour. Whisk in beef stock and cream and simmer until slightly thick. Season with a dash of soy sauce (it’s traditional!), salt and pepper.
- Enjoy! - make a meatball plate with the meatballs, gravy, mashed potatoes, thinly sliced cucumbers, and lingonberry sauce.
Ingredients
Swedish meatballs have some pretty standard ingredients: diced onions, ground pork, ground beef, eggs, panko, salt, and pepper, and nutmeg.- Onions - the finer you dice your onions, the more uniform and pretty your meatballs will be. If you have a food processor, feel free to pop them in and give them a whirl.
- Eggs - eggs are the binder that help keep the meatballs together. Panko - I like using panko as the breadcrumbs because panko is larger and flakier than regular breadcrumbs. Meatballs made with panko are lighter than meatballs made with regular breadcrumbs.
- Nutmeg - there’s just a tiny hint of nutmeg in these guys. They give the meatballs an authentic Swedish flavor with just a background hint of warmth.
Swedish meatball sauce
The creamy sauce makes these meatballs next level, but did you know that apparently (according to the internet anyway) Swedish people traditionally did not eat their meatballs with meatball sauce!??! Now, thanks to Ikea, everyone thinks Swedish meatballs come with a creamy brown sauce and to be honest, even the meatballs we had in Sweden did. The sauce is almost the best part?! Swedish meatball sauce is super simple, a butter and flour roux with beef stock and cream, finished off with a tiny bit of soy sauce for color and a touch of umami. I got the soy sauce trick from all the Swedish youtube cooking shows we watched. It’s a sauce game changer.Tips and tricks
- Shape hard. Don’t be gentle when shaping these meatballs. Unlike giant, super tender, fall apart meatballs you get in tomato sauce, the key to the roundness of Swedish meatballs is the fact that they’re compacted enough to be firm on the outside and tender on the inside. Use a cookie scoop to help you portion out the right amount, then roll the balls between the palms of your hand and toss the them back and forth so they come out perfectly round.
- Use non-stick. Using a non-stick pan helps keep your meatballs nice and round. Non-stick gives you the freedom to shake and roll the meatballs while they’re still raw, before they form a crust. If you use a regular stick pan, you’ll have to brown the meatballs before they release and by the time they’re ready, they’ll have slumped down due to heat and gravity and be vaguely lopsided.
- Fry in butter. Frying in butter gives you so much more flavor. I don’t typically fry things in just butter because it has the tendency to get too hot and scorch, but it’s they way they do it in Sweden and trust me when I say, it makes so much sense.
What are Swedish meatballs?
Swedish meatballs are, you guessed it, meatballs, from Sweden. They’re called köttbullar, which means meat buns, literally the cutest name ever. Swedish meatballs tend to be on the smaller side and are made with a mix of beef and pork, simply seasoned with salt and pepper and a touch of nutmeg.Are Swedish meatballs Swedish?
Yes! Swedish meatballs are definitely Swedish and they’re eaten on the regular over in Sweden, both as an everyday meal and sometimes as a special one on holidays such as Christmas.What's special about Swedish meatballs?
Everyone knows about Swedish meatballs from Ikea - Ikea meatballs are pretty famous. I mean, Mike and I used to go to Ikea just to eat the meatballs. And I admit, I’ve bought a frozen bag or three before. But now that I have this Swedish meatball recipe in my back pocket, no more!Swedish meatballs are super savory and full of deliciousness. They’re crisp on the outside with a buttery-meaty crust and tender and soft on the inside. When you bite into them, the juices flood your mouth with flavor and everything is right with the world.
By the way, I’m pretty sure the secret to why Swedish meatballs are so good is the fact that they’re fried in butter. Mike and I watched hours of youtube cooking videos - in Swedish, with subtitles - and all of them stressed the importance of frying your meatballs in butter, in a non-stick pan (more on that later), as well as shaping the meatballs aggressively.What to serve with Swedish meatballs
Swedish meatball plates usually come with creamy brown sauce, mashed potatoes, lightly pickled cucumbers, and lingonberry sauce. I hope you try this recipe. It’s truly one of my favorites. And if you do, please do like the Swedish do and get a little bit of everything in one bite: a meatball, a bit of mash, some gravy, cucumber, and lingonberry. It’ll be like that moment in Ratatouille when Remy gets the fireworks from combining flavors. Swedish meatballs and mashed potatoes forever, xoxo steph PS - If you want to read more about my love for Swedish meatballs, please visit this post!Swedish Meatballs Recipe
Real deal Swedish meatballs, just like in Sweden.
- 2-4 tbsp butter
- 1/2 medium onion (finely diced, about 1/2 cup)
- 1 lb ground pork
- 1 lb ground beef
- 2 eggs (lightly beaten)
- 1/2 cup panko
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1/4 tsp freshly grated nutmeg
Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tsp soy sauce
- salt and freshly ground pepper
Melt 1 tablespoon of butter in a large non-stick frying pan and sauté the onions. When the onions are soft and translucent, move the pan off the heat and allow the onions to cool.
Combine pork, beef, eggs, panko, salt, pepper, and nutmeg in a large bowl. When the onions are slightly cooled, add to the mix then use your hands to mix everything throughly.
Shape into 1 inch meatballs, being sure to tightly roll them around so they keep their round shape. Place meatballs on a plate or tray.
Over medium heat, melt 1-2 tablespoons of butter in the same pan that you cooked the onions in. When hot, add meatballs to the pan, cooking in batches without overcrowding. Immediately shake the pan as you add a batch of meatballs to ensure the balls roll around and maintain their meatball shape.
Fry, shaking the pan every so often, until meatballs are golden brown and cooked through. Remove the meatballs from the pan as they cook.
When all the meatballs are cooked, make the sauce: Add 2 tablespoons of butter to the pan and melt over medium heat. Sprinkle on the flour, whisk and cook for 1-2 minutes. Slowly whisk in the beef stock and cream and cook, whisking constantly, until the sauce starts to thicken. Taste and season with salt, pepper, and soy sauce if using.
Serve the meatballs with the cream sauce, cucumbers, and lingonberry jam.
adapted from Swedish Food and Say It in Swedish
If you don’t mind slightly flattened meatballs, just let the meatballs sear, no shaking needed.
Makes about 40 meatballs, roughly 10 per person.
Estimated nutrition is for meatballs and sauce only.
I Am... Coconut Chicken Curry
Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken. The saucy, coconutty curry sauce spooned onto rice is so, so good. This is my ultimate chicken curry: flavorful and savory, with a hint of spice and a coconutty base; tender, large, juicy pieces of chicken; soft and tender potatoes that still hold their shape; and a sauce thick enough to coat a spoon but not so thick that it doesn’t flow over rice easily.
This chicken curry recipe is the best of all worlds
This curry is a mix of Malaysian, Singaporean, and Indonesian styles. It’s thickened with coconut milk, seasoned with fish sauce, and scented with lemongrass, star anise, and cinnamon. A flavor bomb of savory with just a hint of sweet and spice. It’s 100% a labor of love: hand pounded aromatics, a custom mix of spices, and a slow gentle simmer, long enough for the oils to separate out and float on top for those glorious pools of seasoned oil on top of the saucy yet thick coconut curry sauce.How to make coconut chicken curry
- Make the curry paste. Crush all lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle. You can use a food processor too. Stir in the curry powder, turmeric, chili flakes, and a bit of oil.
- Marinate. Let the chicken absorb ALL the flavors. Longer is better, but at least 30 minutes.
- Sear. Give the chicken skin a nice golden sear. This also fries the curry paste a bit to bring out the flavors.
- Simmer. Simmer everything together until the chicken is juicy and cooked through and the potatoes are nice and tender, about 1 hour.
Chicken curry ingredients
It looks like you need a lot for this chicken curry, and I’m not going to lie, the ingredient list is on the longer side, but it’s well worth the shopping and time investment. Along with the standard chicken, potatoes, garlic, ginger, coconut milk, and chicken stock, you’re going to need the following:- Lemongrass – These days you can find lemongrass paste at the grocery store, but the flavor difference between chopping your own and store bought is intensely different. It’s better to stick with fresh lemongrass: just pull out your favorite knife and go to town.
- Shallots – Shallots are going to add a bit of extra sweetness and onion flavor without onions. They’re sweet and mild and used extensively in Southeast Asian food.
- Curry Powder – Try to buy a Malaysian curry powder mix from an Asian grocery store but if you can’t, regular curry powder will do.
- Turmeric – A bit of turmeric goes a long way. It’s healthy, earthy, and adds a sunny orange hue to the curry. Turmeric is an absolute must for curry.
- Cinnamon stick – A whole cinnamon stick adds a bit of warmth and a bit of sweetness.
- Star anise – Use whole star anise when you’re simmering the curry, the slight licorice bitterness really compliments all the other flavors.
- Fish sauce – Instead of salt, we’re going to be using fish sauce to season. It’s rich and full of umami and really enhances the chicken flavors.
Optional
- Thai chilis – These little red peppers pack a punch. I love adding fresh chilis to curry because it brings the heat, but if you’re head adverse, you can leave these out or seed them.
- Crushed Chinese chili flakes – Really you can use any crushed chili flakes, but Chinese crushed chili flakes have less seeds and are toasted in such a way that the smokiness and pepper flavor really shines through.
- Lime leaves – These are optional because I know how difficult it can be to find fresh lime leaves. If you do find them, they will add a light citrus freshness.
The sign of a good curry
Those pools of oil on top are a sign of a really good curry, by the way, if you’re asking Malaysians or Singaporeans or Thai or Indians or anyone who knows curries. You want your coconut milk and spices to split into two: a flavorful infused oil and a rich, dense, coconut base. When your curry splits, it means that all of the excess water that was in the coconut milk has evaporated and your curry is now concentrated, leaving only the flavorful good stuff.Is this chicken curry spicy?
A good chicken curry is adaptable – you should be able to make it spicier if you’re a spice fiend, and slightly milder and sweeter if you’re looking for a comforting easy curry. If you don’t want it spicy, leaving out the fresh and dried chilies will make this a family friendly affair.Instant pot chicken curry
To make chicken curry in the instant pot instead: After the chicken has been marinated, heat up 2 tablespoons of oil in the Instant Pot insert over saute high. When the oil is hot, sear the chicken, skin side down, until golden. Flip the chicken skin side up and add the coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Cook on high pressure for 10 minutes. Quick release when the cooking time is done and reduce the liquid on sauté high if desired.Crockpot chicken curry
To make chicken curry in a crockpot instead: After the chicken has been marinated, heat up 2 tablespoons of oil in a frying pan. When the oil is hot, sear the chicken, skin side down, until golden. Remove the chicken from the pan and add to the slow cooker. Stir in the coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Cook on low for for 4 to 5 hours.Curry powder
If you’re feeling ambitious, you can make your own curry powder at home. You’ll need:- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 whole cloves
- 1 tablespoon fennel seeds
- 1 tablespoon whole black pepper
- 2 inch cinnamon stick, broken into pieces
- 1 tablespoon crushed Chinese chili flakes
- 1-2 whole cardamom pods
- 5-6 dried Chinese chilis
- 3 tablespoons ground turmeric
What to serve with chicken curry
Sometimes I like to have some lime on the side to squeeze some freshness on and serving up cucumbers with this is a pro move, the fresh juicy crunchiness of a good cucumber plays nice with the spice. I hope you give this curry chicken a try. It’s near and dear to my heart. kari ayam and roti prata forever! xoxo stephCoconut Chicken Curry
Slightly spicy, coconutty and comforting Malaysian curry chicken.
Curry Paste
- 2 stalks lemongrass (sliced)
- 4 cloves garlic (minced)
- 2 shallots (peeled and chopped)
- 1 tbsp ginger (minced)
- 2 tbsp curry powder (Malaysian/SE Asian preferred)
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes (Chinese preferred)
- 1 Thai bird’s eye chili (sliced, optional (or more, you monster))
- 2 tbsp oil
For the Curry
- 2 tbsp oil
- 8 chicken thighs (bone-in, skin-on)
- 3-4 potatoes (small, peeled and quartered)
- 1 cinnamon stick
- 2 star anise pods
- 5 lime leaves (optional)
- 1.5 cups coconut milk
- 1/2 cup chicken stock
- 1 tbsp fish sauce
- 2 tsp brown sugar
Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food processor but it'll be less tasty) until it resembles a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Coat chicken throughly with the curry paste and let marinate for 30 minutes.
In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Flip the chicken skin side up and add the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.
Bring to a gentle simmer and cook for 1 hour, or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
I Am... Burr Baskets
Burr baskets are a cute little winter gift basket with cozy cute things for your loved ones! It’s coming up on December - where did the year go!? - and it’s time for Burr Baskets. I know, I know, the world is a horrible consumerist place and we’re all slaves to corporate. But, it’s the holiday season and a little cheer this year isn’t remiss, so why not make someone you love happy with a Burr Basket?
What is a burr basket?
A burr basket is a cute little winter themed gift basket, kind of like an Easter basket or a boo basket. It’s called a burr basket because, brr, it’s cold out there! To be honest, I don’t know why it’s “burr” and not “brr,” but I’m here for it. If you are on TikTok, you’ve seen them, I’m sure. And if you’re clueless on just what the heck a burr basket is, I’ve got you!What do you put in a burr basket?
Anything and everything with a cozy winter theme! Really, anything goes, but here’s a loose “recipe” just to make life easy:Basket
You’ll need a container/basket for your burr basket. You don’t need the basket to be giant, just keep in mind that everything you get should be able to fit inside. Also, you don’t need to be restricted to a basket either, you can choose a reusable tote bag too. There are a lot of cute winter themed baskets and bags out there but if you get something neutral, the basket can hang out all year round.Cozy item
Moving on to the things in the burr basket, I’d say the number one thing is something warm and cozy that is something that is both functional and cute. Something that will make the recipient of your burr basket think of you every time they use it. A quirky hoodie, a fuzzy blanket, a scarf, mittens, maybe slippers? Just make sure it’s warm and cozy.Mug
A cute holiday mug is perfect for burr baskets. Heck, you can even make a mini burr basket where the mug is the basket! There are so many winter and Christmas-y themed mugs out there. Or you can go classy and get a hand thrown ceramic mug. If your special someone isn’t a hot drinks kind of person, you can get a really like cocktail glass or even a Stanley so they can stay hydrated.Drinks
Seasonal winter tea mixes, hot chocolate mixes, coffee, or matcha all make great items to tuck into your burr basket. Maybe they’ll even share with you!Snackies/Treats
Um, wintertime is the time for ALL the holiday snackies and treats! Peppermint bark, festive holiday oreos, Christmas cereal, popcorn, all the Christmas flavored things! Just hop into the grocery store, there usually have a giant seasonal section where all the fun winter treats will be.Plushie
A cute little snuggle buddy is just the thing to tuck into your burr basket. There are so many super cute Christmas Jellycats out there, you’re sure to find one that is perfect for your loved one.Candle
Winter is the time for candlelight and scented candles. There are a bunch of quirky seasonal candles out there but just be careful because candles are a love it or hate it kind of thing. If you’re going for a candle and want to go all out, there are some candle companies out there that are considered delicious: Diptyque, Le Labo, P.F. Candle Co., Voluspa, and Mala the Brand. Scented candles are on the pricier side, but they really set the vibes.Card
Don’t forget a handwritten note in a card because that’s the true gift. Let your loved one know what you love about them, what your favorite things to do with them are, and what kind of fun things you see the two of you doing during the winter season.Homemade treat
Nothing beats a homemade treat and nothing says love like spending time in the kitchen baking up something sweet. Add in some homemade brown butter chocolate chip cookies, soft and chewy gingerbread cookies, or cinnamon sugary snickerdoodles.How to make your burr basket extra cute
- Get a big enough basket (or bag) so that everything fits inside neatly without too much extra space. Place the biggest item in the bottom of the basket - ie line the basket with the blanket or scarf.
- Remove any extraneous packaging. Take things out of the box if the box isn’t cute, peel off any price tags, take off the plastic wrap if there is any. Don’t cut off any of the tags though, just in case they might want to exchange or return something.
- Arrange. Larger items go in the back slash near the bottom and smaller items go on top and in front. Try to make it so that everything in the basket is visible from first glance.
- Bonus: grab a string of battery operated fairy lights, put the batteries in, turn them on, and arrange them around all items to make the basket look extra magical.
- Tuck the card/note in the top or at the front so it’s the first thing they open!
Amazon burr basket items to buy:
Burr baskets
- These cotton woven baskets are practical and handy, even after burr basket season is over.
- A super cute Christmas deer basket
- A lil woven guy that’s perfect for a mini burr basket
- A multipack of baskets in case you need to make more than one ;)
Cozy winter burr basket items
- Soft and plush blanket perfect for snuggling
- An extra luxurious soft blanket for those girlies who like being pampered
- The cutest santa hat wearing smilie face slippers
- Cat paw slippers for the cat lover in your life
- Fuzzy shearling slippers for those peeps who always have cold feet
- A colorful, thick, warm scarf
Burr basket mugs and cups
- Super #aesthetic ribbed mug in a smoked glass, perfect for homemade lattes in bed
- A classic Stanley camp mug for winter morning walks
- A water tumbler with a top handle in winter white
- A Japanese pottery warm your hands around it mug
- The cutest retro Christmas mug with a big red handle
- Fluffy font forward “Oh what fun” and “Ho Ho Ho” mugs
Burr basket drinks and snacks
- Holiday blend roast coffee in the cutest holiday package
- Cake batter medium roast coffee
- White chocolate peppermint bark beans or Sugar cookie coffee beans
- Spiced holiday black tea in a festive tin
- Creamy white tea with a vanilla and almond white Christmas tea
- Cinnamon spiced creamy horchata hot chocolate mix
Burr basket plushies
There are so many cute Christmas plushies out there from mini to big!- The sweetest lil candy cane
- A stuffed mug of cocoa you can hug forever
- A squishable red and white Christmas ornament!
- Don’t worry, you can cuddle this snowman all you want, it won’t melt
Burr basket cards
A burr basket is nothing without a handwritten note. Pick up a super sweet card and don’t forget to write a personalized message inside :)- The cutest card for your favorite person
- A classy Christmas card that let’s someone know all you want for Christmas is some quality time
- Classic Christmas vibes with a pop-up Charlie Brown Christmas card that has lights and music!
I Am... The Best Part of Thanksgiving is Leftovers
There are two types of people in the world: those whole live for Thanksgiving dinner and those who live for the leftovers. I always waffle between the two but I think I’m a leftovers person. I just love having food in the fridge that can easily heated up for when I’m in those hangry moods. And when I’m in the mood to make leftovers into something even better like bestovers...oh man, that’s where I like to shine. Give me all your roast turkey carcass because here I come turkey congee and turkey noodle soups! I think we all know that the best part of Thanksgiving is leftovers, right?
Read More →
I Am... Best Black Friday Kitchen Deals
It’s time to unbutton your jeans and finally buy all the things you’ve been saving in your cart with these Black Friday kitchen deals. Black friday is the best time to stock up on basic kitchen deals and treat yourself to kitchen steals. Why not do a little early holiday shopping and treat yourself! Here are some of the best things to get for your kitchen on Black Friday/Cyber Monday:
Best Black Friday deals for home and kitchen stuff
KitchenAid Stand Mixer
The classic, classy 4.5 quart KitchenAid stand mixer is on a massive sale right now. It’s the #1 best selling in stand mixers on Amazon for a reason: it’s incredibly strong, versatile, and long lasting. If you’ve had your eye on a stand mixer, definitely take advantage!Vitamix Blenders
The gold standard in blenders is Vitamix. We love and use ours every 2 days or so and we’re not even smoothie drinkers. There are so many things blenders can do in the kitchen to make your life easier, from blending sauces to making soups. If I were to choose a new Vitamix, the 64 oz low-profile A2500 would be on my wishlist. It’s deeply discounted right now and like all Vitamix blenders, is highly rated and built to last. Check here for other Vitamix black friday deals.Instant Read Thermometer
Every home cook and kitchen NEEDS and instant read thermometer and this ThermaPro is 40% off (plus a little extra). We’ve used this exact model recently while at a friend’s house and were impressed buy the speed and accuracy. We did a side by side with a Thermapen because we’re nerdy like that. At under $15 we’re definitely grabbing one to add to our camp/travel kitchen.Staub Cast Iron Braiser
I LOVE braisers. If you’re going to have only one cast-iron pan/pot/casserole in your kitchen, it should be this one. The high sides are perfect for searing, it’s deep enough to deep-fry in, you can use it on the stove top and in the oven, and it’s beautiful enough to bring right to the table. The glass lid is just the chef’s kiss on top, allowing you to peek at what you’re cooking without opening the lid. We have this exact braiser and I reach for it all the time. I prefer the insides of Staubs compared to Le Creuset because the insides are a smooth black enamel that doesn’t stain and is easy to clean. It’s 33% off right now, run, don’t walk.COSORI Air Fryer
We love our air fryer so much that sometimes we joke about getting a fleet of air fryers that we’d keep out the countertop so we could air fry all the things at the same time. We updated to a COSORI air fryer recently and are seriously impressed with how air fryer technology has improved. Our current guy is this one which we are in love with. If you’re looking for something a little smaller, this one looks like the perfect size for a couple.Nespresso
Addicted to iced coffee? Hot coffee? Any coffee!? Yup, me too. The Nespresso Vertuo POP is 25% off right now and it makes iced coffees and espressos so you can unleash your inner barista. The POP is cute and compact and will add a splash of color to your kitchen and caffeine to your life.CAROTE Non-Stick Pots and Pans Set
Full disclosure, I haven’t tried these pans, but I’m always looking at the covetously because I love how sleek and aesthetic they are. This set is 54% off so maybe now is the time I convince Mike to get a set? They’re highly rated, non-stick, stackable, and have removable handles for ease of storage. They look like a great starter set for the kitchen or amazing for anyone who’s looking to update their non-stick cookware.KitchenAid Oven Mitts
I find one of the many things people overlook in their kitchen are oven mitts. We’re guilty of it too - our oven mitts are old. These soft silicone mitts are 47% off, wipe clean, and are rated up to 500 degrees F. Plus they come with both mittens. Did you know that sometimes you only get one?! Treat yourself to some new oven mitts. You and your hands deserve it.Peelers
Have you ever used a vegetable peeler that just isn’t sharp anymore? Is it the vegetable peeler that’s in your kitchen drawer right now? Vegetable peelers are the forgotten stepchild of kitchen tools. The joy of peeling through vegetable skins with ease is 37% off. They come with carbon steel blades and are the superior Y-shape of peelers.Kitchen Towels
If there’s one thing I absolutely loathe, it’s a lack of fresh, clean kitchen towels. They’re the workhorse of the kitchen and having a huge, clean stack is a life saver. Really, any 100% cotton dish towels will do, but this set of 6 is deeply discounted and is highly rated, so they will do nicely. Truly the best savings are on items that you would regularly purchase anyway, but now as a bonus, they’re on sale! We have a giant stack of towels (I'm talking over 30) in the kitchen and it's so nice to just be able to grab a new one when you need it without interrupting your kitchen flow. xoxo steph we may earn a smol commission from these links Read More →
I Am... Tiktok Salmon Rice Bowl
Flaky salmon, fluffy rice, soy sauce, kewpie mayo, sriracha, avocado, kimchi, and seaweed come together in the perfect Tiktok salmon rice bowl. Sometime in 2021 a Tiktok from Emily Mariko making a salmon rice bowl got viral and everyone was making salmon rice bowls. The tiktok is long forgotten now but the salmon rice bowl is still a quick and tasty snack to make. It's my fave go-to meal when we have salmon for dinner. Mike will have some fancy crispy salmon dinner and I'll have this. Emily’s Tiktok shows her flaking up leftover cooked salmon, topping it with rice from the fridge, adding an ice cube, covering it with parchment paper and warming it up in the microwave. The ice cube melts a bit and steams, making the salmon and rice moist and hot. Then, it’s just a question of adding soy sauce, kewpie mayo, and sriracha. The rice bowl finishes with slices of avocado and a side of kimchi. Open up a package of Korean seaweed/laver and use a pair of chopsticks to scoop up a bit of seaweed and rice and enjoy!
How to make a salmon rice bowl
- Flake up your cooked salmon. Use a fork and mash the salmon into flakes.
- Add the rice on top. Top off the salmon with some leftover or fresh rice.
- Nestle in an ice cube into the rice and cover everything with parchment paper and warm in the microwave until warm. The ice cube melts in the microwave and adds moisture to the salmon and rice.
- Remove the ice cube, add a drizzle of soy sauce and mix everything up. Top with mayo, sriracha, and avocado slices.
- Enjoy with roasted seaweed and kimchi!
Do you need to do all this?
This recipe is meant for leftovers, but if you're making it from scratch, you don't need to follow most of it. Honestly I just make fresh rice and air fry some salmon and go to town. Just be inspired by the essential flavors of salmon, rice, avocado, kimchi, sriracha, and mayo. And seaweed, that's the best part!What is the Tiktok salmon rice bowl?
Popularized by Emily Mariko, a Japanese American Tiktoker, the Tiktok salmon rice bowl is a rice bowl made from flaked salmon mixed with rice and soy sauce, topped with kewpie mayo, sriracha, and avocado. To enjoy it, you scoop up a bite of mixed rice with roasted seaweed and enjoy it with kimchi.Tiktok salmon rice bowl ingredients
- cooked salmon - any leftover salmon is perfect for this. You can even used canned if you don’t have a leftover salmon filet
- rice - cold rice straight from the fridge, don’t worry, it’ll get nice and fluffy when you steam it up in the microwave.
- ice cube - a single ice cube helps steam the rice and salmon. It won’t melt completely, it’ll just add a bit of moisture.
- soy sauce - add soy sauce to taste, remember to get the good stuff.
- kewpie mayo - I’m in love with kewpie mayo, it’s the best mayo out there, fight me.
- sriracha - optional but if you love spicy sushi, a squirt or two is *chef’s kiss*
- avocado - perfectly ripe slices of avocado adds a nice creaminess.
- roasted seaweed - roasted seaweed snacks are key, more on this later!
- kimchi - a bit of kimchi on the side adds acidity, crunch, flavor, and spice.
Why does this rice bowl work?
It’s the combination of flaky salmon, fluffy rice, umami filled soy sauce, and creamy kewpie mayo that works so well. If you love Japanese rice balls or onigiri, this is like eating a deconstructed onigiri. The seaweed stays nice and crispy and you can change the flavor with each bite, adding kimchi or avocado. Plus, the idea of using an ice cube to steam your leftover cold rice and salmon is genius.Is the Tiktok salmon rice bowl worth the hype?
YES! I mean, I love scooping up rice with seaweed and all the flavors work together perfectly, kind of like a deconstructed salmon kimchi sushi roll. Microwaving your salmon and rice with an ice cube and parchment paper is a game changer. I think people are in love with this recipe because it’s easy, fast, and it tastes good. It’s taking leftovers and making them into bestovers and what’s not to love about that?Which seaweed for Tiktok salmon rice bowl?
The seaweed is one of the most important parts! I like roasted Korean seaweed packs, the kind that you can grab at Whole Foods or even Costco. It’s not the same as nori or seaweed for sushi, it’s lighter, crispier, and are pleasantly salty. Conveniently, seaweed snacks are the perfect size for scooping up bites of rice and that’s how a lot of Koreans enjoy them. As with all and any Tiktok recipes there’s always a lot of controversy. It’s no different with this one. People are all over Tiktok split between saying that this is the most amazing thing that they’ve ever made and that Emily didn’t invent anything new. In the end, she’s the one who brought the world’s eyes on it so I don’t really understand why people are so salty about how they’ve eaten this at home forever. In the end, it’s a quick and easy way to make your leftovers taste amazing so thanks Emily for sharing your love for salmon rice bowls with the world!Tiktok Salmon Rice Bowl
Leftover salmon and old rice combined with soy sauce, kimchi, and mayo make the yummiest trend from Tiktok so far.
- 1/2 filet salmon (cooked, about 2 ounces)
- 1 cup cooked rice
- 1 ice cube
- 1 tbsp soy sauce (or to taste)
- 1 tbsp kewpie mayo (or to taste, sub regular mayo if needed)
- 1 tsp sriracha (or to taste, optional)
- 1/2 avocado (sliced or diced, optional)
- 1/4 cup kimchi (optional)
- 1 package roasted seaweed snack
Use a fork to flake up your salmon filet.
Top your salmon with cold rice from the fridge and nestle in one ice cube.
Cover with parchment paper and microwave for 1 to 1.5 minutes. Remove the parchment paper and any ice cube remaining.
Add soy sauce to taste and mix everything up.
Top with kewpie mayo, sriracha, and avocado slices.
Enjoy with a side of kimchi and roasted seaweed, using the seaweed to tuck it around a bite of rice. Enjoy!
I Am... A Guide to Skiing in Banff
If you’ve ever wanted to ski in a Canadian National Park, skiing in Banff is for you. Located within Banff National Park there are three distinct ski resorts: Mt Norquay, Banff Sunshine Village, and Lake Louise Ski Resort. The area is considered a must visit destination for skiers and snowboarders.
