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 hips us to Marcella Hazan's no-stir polenta concept. "Polenta is like risotto: it has a reputation for needing lots and lots and lots of stirring." But behold this lazy, lump-free alternative.
Also on the Kitchn, chewy chocolate meringue cookies, a book devoted to grits, how to tell when cakes are done, and butternut squash pasties.
- The Best Chewy Chocolate Cookies Ever (& Low-Fat Too): This low-fat cross between a cookie and a brownie is basically a meringue (made with egg whites and powdered sugar) but multiplied by cocoa powder.
- Glorious Grits by Susan McEwen McIntosh: A whole cookbook devoted to the glory of grits, including more than 100 recipes in all.
- How to Tell When Cake is Finished Baking: You can be as precise as using an instant-read thermometer, or there's always the toothpick trick.
- Recipe: Butternut Squash, Sage, and Parmesan Pasties: A pasty (pronounced PAST-ee) can be filled with just about anything. Here's a nice autumnal spin on the buttery pie pocket.
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