PrintCome on in 'The Kitchn'
This week, The Kitchn suggests growing chives at home. The entire plant is edible (besides that it looks pretty) and it thrives in most of the Midwest and Northern zones, as well as most of California.
Also on The Kitchn, what to do with extra lemon juice, a recipe for linguine with mussels and dandelion greens, a review of Cuisinart's automatic ice cream maker, and a tip for how to make creamier frozen yogurt at home.
- What Did We Do With Those Lemons?: Extend the life of your lemons by freezing the juice in an ice cube tray and then using the cubes in iced tea or in other recipes that call for a little bit of fresh lemon juice.
- Recipe: Linguine with Mussels and Dandelion Greens: Mussels are an easy shellfish to start with if you find cooking with shellfish intimidating. They're quick to cook and easy on the wallet.
- Product Review: Cuisinart Automatic Ice Cream Maker: Looking into getting an ice cream maker? Here are the pros and cons of Cuisinart's automatic ice cream maker—it's very basic, but convenient.
- Recipe: Mango Ginger Frozen Yogurt: While it's hard to get creamy frozen yogurt in a home ice cream maker, adding a little bit of coconut milk will result in a smoother texture.
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1 Comment:
I love growing chives, but hate the way they spread. I usually plant the pot into the ground to control them spreading that way. Then I have to remember to cut the flowers before they seed out.
aharste at 12:21PM on 05/08/08