Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, The Kitchn teaches you how to cook quinoa. The 5,000-year-old plus staple from South America is healthy, fast to cook, and versatile. Plus it's fun to say. Keen-wahh.
Also on The Kitchn, unrefrigerated milk on grocery aisles, how to prevent freezer burn, what to do with pistachios (besides pop them in your mouth), and a new roof over your tea bags' heads.
- Shelf Stable Organic Milk: Not soy milk, but real cow's milk outside the grocery store fridge? Say whaa.
- Food Science: What is Freezer Burn and How to Prevent It: If a glacial mass has formed in your freezer, you probably have a bad case of freezer burn. Clean out your freezer and learn how to prevent it.
- Top 5: Quick Uses for Pistachio Nuts: Salad, pesto, on fruit, stirred into pasta, sprinkled on roasted squash. How do you like your green nut?
- Good Product: Teabag Storage Caddy: Do you have a special home for your tea? I have a big bag. It does the trick, but maybe it's time to graduate.
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