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Come on in 'The Kitchn'

Posted by Erin Zimmer, June 11, 2009 at 3:15 PM

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

This week, the Kitchn explains why boiling bagels is the key to deliciousness, even if it seems counter-intuitive to throw bread into boiling water.

Also on the Kitchn, lime and coconut truffles, a blog devoted to food in jars, a less annoying way to prepare leafy greens, and bannock (bet you've never heard of it).

• Recipe: Creamy Lime and Coconut Truffle Bites: Finally, people who aren't obsessed with chocolate truffles have an alternative!
• Food Blog Spotlight: Food In Jars: If you are running out of blogs devoted to the topic of food in receptacles, here's a new one: Food in Jars, written by former Slashfood managing editor Marisa McClellan.
• Basic Technique: How to Prepare Chard (Or Any Other Leafy Green!): Leafy greens can seem a little daunting—so much work transforming that big bush into a pile of neatly-cut ribbons. But there's also something really satisfying about the process.
• Word of Mouth: Bannock: The disc, usually made of oatmeal, barley flour, or corn meal, was a staple in the diet of North America's first serious eaters.

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