Entries tagged with 'The Kitchn'
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn shares entries from their Best Pie Bakeoff, including this "Pie of the Vine" made of grapes, which is vying for most "original." Also on the Kitchn, how to make bubble and squeak, nutritional yeast explained, tips on saving failed buttercream frosting, and crystallized ginger....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn is celebrating high-pie season with a Pie Bakeoff. Enter the "classic" or "creative" category before next Monday for a chance to win lots of sweet pie-related stuff. Since the Kitchn is in total pie mode, we made this a pie-themed roundup. Learn à la mode strategies, three approaches to the crust, how to make mini mince pies, and why one baker harbors anti-pie sentiments (gasp!)....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn introduces us to the Dried Persimmon Lady. Also on the Kitchn, DIY sauerkraut, a ball that stores snacks (but looks like a hamster toy), five uses of pumpkin seeds, and the deal with Jerusalem artichokes (or "sunchokes")....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn makes us want to eat more acorn-shaped things. Also on the Kitchn, appreciation for in-season pomegranates, William Faulkner's salmon snack, freezer-friendly recipes, and knit jackets for pears and apples....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn shares a crafty idea for mini pumpkin and apple votive candles—perhaps the only thing that could make a mini pumpkin cuter. Also on the Kitchn, glow in the dark kitchen wallpaper, Alaskan food, where to store flour, and how to tell when figs are ripe....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week The Kitchn, what happens when a fungal infection and brown rot get the better of a batch of quinces. (Sounds like some pretty sad quince jam.) Also on The Kitchn, ways to properly transfer pie dough, what the heck a flammeküeche is, fair-trade wine explained, and how to toast autumnal spices....
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This week, The Kitchn discusses how long butter can be left outside the refrigerator and explains how to prevent it from going rancid. Also on the Kitchn, a recipe for harvest cake with goat cheese frosting, rocks that look like food, five things to do with ricotta, and tips for boiling potatoes....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn shows you how to make potato chips in your microwave. It may take a while and you have to watch your chips closely, but it's easy to do and doesn't use any extra oil. Also on the Kitchn, how to make peanut butter popcorn, all about cheese mites, five ways to prepare tempeh, and vegetables that are better after a frost....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn teaches you how to cook quinoa. The 5,000-year-old plus staple from South America is healthy, fast to cook, and versatile. Plus it's fun to say. Keen-wahh. Also on The Kitchn, unrefrigerated milk on grocery aisles, how to prevent freezer burn, what to do with pistachios (besides pop them in your mouth), and a new roof over your tea bags' heads....
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week The Kitchn asks if food served inside other food (that would otherwise be discarded) is pretty or kitschy. Also on The Kitchn, scientific reasoning behind why potatoes turn green, a review of Trader Joe's wines, how to toast nuts, and cute custom rubber stamps for your kitchen....
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