Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, the Kitchn throws Brie into mac and cheese for a ridiculously creamy batch topped with crunchy bread crumbs. Yes, please?
Also on the Kitchn: how to reuse oatmeal tins, an introduction to the watermelon radish, Siggi's insanely thick Skyr yogurt, and griddled scones with cardamom and honey.
- Thrifty Kitchen: 6 Ways to Reuse Oatmeal Tins! Fill them with flour, sugar, fresh-baked cookies, or tall wooden spoons. They just seem too good to throw away!
- Ingredient Spotlight: Watermelon Radish: A bit milder and sweeter than regular radishes, these are also great pickled.
- Siggi's Skyr: Thickest Yogurt Ever? Siggi's yogurt is actually a strained version of yogurt made with traditional Icelandic methods. (And did we mention it's seriously thick?)
- Hot off the Griddle: Scones with Cardamom and Honey: These girdles (scones cooked on the griddle) are best with a dab of butter and honey.