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 recreates the beloved Starbucks pumpkin spice latte at home. It's not everyday your coffee calls for two tablespoons of canned pumpkin.
Also on the Kitchn, making use of cheese rinds, ten food-related podcasts, fig appreciation, and a New Orleans-style vegan "muffuletta."
- How Can I Use My Cheese Rinds?: Throw them into soups and stews to make a cheesy stock.
- Making Bread, Raiding the Pantry & Disguising Vegetables: When you're not eating food, you could be listening to podcasts about it. Check out ten programs worth downloading.
- Seasonal Spotlight: Figs: There are three common types of figs in the United States: Turkey, Mission, and Adriatic. They range in size and color, but all three are delicious.
- Lauren's New Orleans-Style Vegan Muffuletta: A scoop of the muffuletta's iconic olive salad jazzes up an otherwise humdrum roasted veggie sandwich.
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1 Comment:
I copied and saved the pumpkin spice latte recipe. Tried to comment directly on the blog but it seems my name is taken (hmmmm)...
therealchiffonade at 6:33AM on 09/25/09