Bite-Sized Golden Beet and Goat Cheese Quiches Recipe

Bite-Sized Golden Beet and Goat Cheese Quiches

By: Lindsay Landis of Love and Olive Oil

Quiche is often pigeonholed into a category with stuffy buffet brunches, their typically soggy crusts and none too interesting fillings don’t make many favorite-foods lists. But quiche (basically a frittata with a crust) can be so much more interesting than mundane Lorraine.

Naturally Dyed Deviled Eggs Recipe

Naturally Dyed Deviled Eggs

By: Sommer Collier of A Spicy Perspective

Deviled Eggs are one of those dishes that screams spring. Whether serving them as part of Sunday brunch or at an afternoon picnic in the fresh spring grass, their creamy essence and pop of herbs are always welcomed as the weather warms.

Kale and Mushroom Gyoza with Brussels Sprouts Goma-ae

Kale and Mushroom Gyoza with Brussels Sprouts Goma-ae

By: Sarah Caron of Sarah's Cucina Bella

When KitchenAid asked me to “Learn Japanese” through food and tea, I was psyched to play with two favorite dishes: Gyoza and Goma-ae, creating fresh spins for springtime. Japanese tea comes in many varieties, but much of the popular varieties fall into the green tea category, an antioxidant-rich form of tea.

Vanilla Bean Creme Brulee Recipe

Vanilla Bean Crème Brûlée

By: Ali Ebright of Gimme Some Oven

From the fancy French name (complete with fancy accents and such), to the fancy little individual ramekins in which it is served, to the famous and oh-so-fancy blow torched brule topping. Crème brûlée is definitely a dessert meant to impress.


Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken

By: Katie Jasiewicz of Katie's Cucina

The challenge is to make chicken and waffles. I live in the south and on occasion will order chicken and waffles when I’m out at a restaurant or food truck, but I’ve never made it at home.


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