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Come on in 'The Kitchn'

Posted by Erin Zimmer, May 7, 2009 at 3:45 PM

Each week we round up our favorite posts and recipes from our friends at The Kitchn.

This week, the Kitchn pleases us with a good trompe l'oeil. That's not a juicy peach, but a crumbly sandwich cookie very popular in Eastern Europe. They're known as breskvicein, the word for peaches in most Slavic languages.

Also on the Kitchn, sweet potato coins, chocolate tea (should it really exist?), snapping asparagus ends, and easy refrigerator pickling.

• Recipe: Chili-Spiked Sweet Potato Fries: Technically, these are "coins" not "fries," since sweet potatoes tend to get mushy instead of crispy in fry form (our Adam Kuban will back that up).
• Chocolate Tea: What Do You Think?: The two are super on their own, so why go and mix and them? Personally, I consider this a meatball sundae scenario.
• Is "Snapping" Asparagus the Best Way to Trim Them?: As Harold McGee pointed out this week in the New York Times, snapping isn't ideal. But he doesn't really give an alternative. The Kitchn folks are gonna stick with snapping—they like the familiar, repetitive process.
• Cooking Basics: Very Easy Pickling: Refrigerator pickling! Where have you been all my life. These pickles aren't for long-term storage, but for casual eating over the course of a week or so.

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Tags: The Kitchn