Come on in 'The Kitchn'
This week The Kitchn looks at classy doilies for cakes, in case you needed another reason to eat that delicious slice.
Also on The Kitchn, a discussion of American wines for the Fourth, jalapeño pepper recipes, indigenous New England flavors and how cheese ages in the Vermont cellars of Jasper Hill Farm.
- July 4th Celebrations: The Importance of American Wines: Globally speaking, America is new to the wine scene but has quickly become the world's largest market by value. So embrace these home-grown reds and whites (sorry, no blues) at the weekend barbecues.
- Good Question: What Do I Do With A Basket of Jalapeños?: Since it's hard to say no to a cheap bundle of jalapeños, maximize the green guy with these recipes. Grill them, stuff them with chorizo, or add them to a cornbread batter.
- The Flavors of New England: Given the annual chilly weather, New England only sees a brief growing season. Check out what "locavore" Puritan settlers used to eat under these conditions.
- The Cheesemonger: The Cellars at Jasper Hill: Read how Mateo Kehler behind Jasper Hill Farm is changing the face of American small-scale cheese production.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: