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Come on in 'The Kitchn'

Posted by Robyn Lee, May 21, 2008 at 5:45 PM

This week, The Kitchn shares a recipe for zucchini and asparagus strata, a simple dish that you could make out of leftovers and serve for breakfast.

Also on The Kitchn, information about shiso, tips for holding your knife, a recipe for juicy burgers, and a look at men's magazines as a good source of food journalism.

• Seasonal Spotlight: Shiso: Shiso, also known as Japanese basil, perilla and beefsteak, is now in season. Found mostly in Japanese, Korean, and Southeast Asian cuisines, it can be used as a wrapping or in soups and with rice.
• Knife Skills: How to Hold Your Knife: What's a better way to hold your chef's knife? Try some of these suggested grips to gain more stability and control over your cutting.
• Recipe: Old-Fashioned Juicy Burgers: There are hundreds of ways to make a burger, but in this old family recipe, a "snake" of meat is filled with with onion and seasonings before being pinched shut and formed into patties. The resulting burgers are flavorful and juicyevery time.
• Finding Inspiration and New Recipes in Men's Magazines: Men's magazines aren't just about scantily-clad women and body building these days; they're a surprising source of serious food writing.

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