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 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.