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 gives hope to depressing mealy apple scenarios. We've all been there.
Also on the Kitchn, a creamy blue cheese dressing for iceberg salads, ten neat Etsy finds, ricotta fritters with saba syrup, and five ways to eat beets.
- I'll Raise You a Wedge: Iceberg Lettuce With Blue Cheese: The 'berg can be pretty lame when solo but definitely not when doused with this dressing.
- Handmade Color: 10 Colorful Etsy Finds For the Kitchen: Shopping on Etsy can be overwhelming, but here's a list of fun finds—from egg beaters to statement-making vegan bowls.
- Recipe: il Buco's Ricotta Fritters with Saba: Fall is prime doughnut and fritter time, and this recipe from chef Ignacio Mattos of il Buco enters the I WANT RIGHT NOW category of foods.
- Five Ways to Eat: Beets: Let me count the ways...with feta, pickled, in a cake with cocoa, as ice cream.
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