HeyJaredKaty O'Hara
- Indexed articles, last 90 days
- 7
- Latest publication
- Sep 29, 2026
- Outlet visibility, for Aol
- Top 5K sites
- Earliest in this view
- Jul 6, 2026
Latest articles
The Trick To Making Green Beans Taste Like a Restaurant’s - AOL (opens the original)
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Whether I’m making an easy weeknight dinner or a more impressive meal for a date night or to share with friends, there’s one vegetable that I know can always rise to the occasion: green beans. The magic of green beans is that they are as easy to prepare as professional chefs make them. Even if my main dish is something as simple as a can of soup, I know that a side of perfectly cooked green beans will make it so much better. While there are many ways to prepare green beans, we think the best met
The 2 Simple Fall Ingredients That Make Steak Taste Like a $50 Entrée - AOL (opens the original)
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A few nights ago, for the first time this year, the air smelled like fall: crisp, cool, and earthy. As much as I’ve loved summer, that scent in the air made me want to cozy up at home and cook comforting meals. That means simple weeknight dinners are getting an autumnal refresh, including the way I cook steak. In fall, I want decadence. For me, that means choosing a thicker cut of steak with more marbling and making an indulgent compound butter that packs an herby punch but leans into warm, eart
The Best Time To Add Garlic When Cooking, According to a Chef - AOL (opens the original)
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Garlic is an aromatic base for soups and stews, sauces, stir-fries, and more, enlivening and enhancing whatever dish it’s in—provided it’s treated properly. When garlic is cooked correctly, it can add pungent, savory depth; when it’s cooked incorrectly, you end up with burnt, acrid little nubs speckled throughout your dish. While a few factors can affect the outcome, the biggest is timing. If you’re anything like me, you may have assumed that because garlic is a foundational ingredient, it shoul
I Asked 3 Chefs if You Really Need To Poke Holes in Baked Potatoes, and They All Said the Same Thing - AOL (opens the original)
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I absolutely love a baked potato. Crispy skin, steamy, fluffy potato, gobs of butter—what’s not to love? This year, after I realized that a microwaved baked potato only takes about five minutes, I’ve made and consumed more baked potatoes than I had in the rest of my life combined. It’s been a good year. Every time I make one, regardless of potato type or if I’m using the microwave or the oven, I start by stabbing the potato all over with a fork or a paring knife. But I’ve often wondered if that
I Tried 5 Frozen Pizzas Under $8, and This Is the Only One I’ll Grab Again - AOL (opens the original)
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If I know I’m going to have a busy few weeks, I’m apt to grab a frozen pizza to toss in the freezer for the inevitable evening I’m unable to make dinner. Whether it’s due to the time of night I get home, lack of energy to cook, or insatiable hunger that seems to have snuck up on me out of nowhere, frozen pizza is there for me. When I’m buying frozen pizza, I’m often looking for the best bang for my buck. I’m lucky enough to have a few decent pizza shops nearby, so I don’t want to pay a premium f
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