Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, the Kitchn reminds us that butter lambs exist. Especially in the Midwest, they are stacked in flocks in the dairy aisle during Eastertime.
Also on the Kitchn:
- Pomelo Couscous: Filled with bright chunks of pomelo, refreshing mint leaves, and savory fried shallots, this can be served alongside fish or tofu or as a light meal on its own.
- Smart Packaging: Whole Foods Organic Chicken Breasts: More chicken should be packaged in individual pouches like this.
- Marcella Hazan's Famous Tomato Sauce: This sauce has been written about by scads of bloggers and food writers, and rightly so. It calls for only four ingredients.
- "Salt the Pot, Not the Pasta": It's a clever trick—salt the water in the cooking pot just as it comes to a boil. It dissolves into the water, then the pasta absorbs the salt along with the water as it cooks. You're salting from the inside out.