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 shares a brownie trick that will even make the normal box mix approach look like a time suck. Introducing, gasp, the one-minute brownie.
Also on the Kitchn, spicy cucumber and lime popsicles, eating more jicama, a book specifically about pluots, and what eggs to use in meringues.
- Recipe Review: Cucumber Ice Pops With Lime & Chile: Mexican paletas, or ice pops, are never too sugary. Made with fresh fruit, they are usually somewhere between fiery and refreshing, like this one made with habanero chile powder.
- Ingredient Spotlight: Jicama: The bulbous brown roots can sometimes be tough to find in stores but are great in salads and salsas, adding a tad of sweet crunch.
- The Perfect Fruit by Chip Brantley: One man decided to write an entire book about pluots and as it turns out, it's a fascinating read.
- Food Science: The Best Eggs for Meringue and Why: Fresh or old, room-temperature or cold—does it really matter? According to the Kitchn, you bet it does!
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