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 reveals a little secret ingredient for brownies—throw in some pureed black beans! Crazy-sounding, perhaps, but the results are really, really fudgey.
Also on the Kitchn, support for the rutabaga, cheese storage tips, five pumpkin pie recipes, and making pearsauce (one word just like applesauce).
- Ingredient Spotlight: What's a Rutabaga?: The humble root doesn't get much attention, but it's nutrients-packed, slightly sweet, and great for roasting.
- How to Store Cheese: What To Do When You Get It Home: Did you know storing cheese in plastic wrap is suffocating it? Here are some tips to being a good cheese parent.
- Ready for Pie? Pumpkin Pie Five Ways: Oh, we're ready. Here are some classic and unusual riffs on the fall favorite.
- Alternative to Apple: Anyone Making Pear Sauce?: Pearsauce is a splendid idea, especially when made with seckel pears.
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2 Comments:
Love rutabaga. much underated. I used to just eat it mashed and buttered, but find I like it cubed as a finger food (great for bento boxes). Have mixed it with mashed potato too, but like them both so much along that I don't combine often (though adding a few pomegranate seeds adds a little je ne sais quoit)
lemonfair at 6:46AM on 11/06/09
As for the black bean & chocolate combo....my goodness, I'd be in the bathroom the next 24 hours....
moibec at 8:21AM on 11/06/09