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 us how to make Chicago's trademark hot dog—the ketchup-less one with cucumber slices and celery salt on a poppy seed bun. Seriously, no ketchup.
Also on the Kitchn, home-curing corned beef for St. Patty's, kale chips, photos of Pierre Hermé's kitchen, and fish recipes for lenten Fridays.
- How To Cure Corned Beef (In Time for St. Patrick's Day): Curing beef is fairly simple: You rub the beef with spices and salt and let it sit in the fridge for seven to ten days. Get crackin' before next Tuesday.
- Kale Chips: How To Eat a Bunch of Kale in One Sitting: After about five minutes of prep and fifteen in the oven, you'll have a bowl full of crispy kale chips.
- Kitchen Spotlight: Pierre Hermé's Paris Kitchen: Photo tour of the macaron god's sleek apartment.
- Fish on Fridays: Seafood Recipes for Lent: Though it's really hard to turn down that steak taco or meatball sub, observant Catholics have many options before Easter.