Entries tagged with 'The Kitchn'
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This week The Kitchn rounds up different popsicle molds for you to make homemade popsicles with. Aside from the standard shape, you can also make ones that look like sailboats or rockets, or use a silicone mold you can eat out of for a stick-less pop. Also on The Kitchn, summer pie recipe suggestions, handling raw chicken, what to cook while camping, and how to make ice cubes for summer cocktails....
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This week, The Kitchn gives you a tip for how to avoid adding too much flour while kneading dough. Also on the Kitchn, a recipe for roasted beet salad with barley, feta, and red onion, tips for taking care of your pizza stone, a grilled cheese sandwich suggestion with compte, olive, and arugula, and reusable nylon bags for storing dry goods....
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This week, The Kitchn shows you how to make use of spring rhubarb with an easy recipe for rhubarb and lavender crumble that doesn't require any stewing or pre-cooking. Also on The Kitchn, recipe for an easy spring greens salad, making salad dressings in jam jars, what to do with raw cow's colostrum, and why carrots turn green in carrot cake....
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This week, The Kitchn encourages you to grow arugula this spring. Follow their tips and you'll have a bushy arugula plant in no time. Also on The Kitchn, characteristics of different kinds of cutting boards, a graffiti art recipe, recipe suggestions for beginning cooks, and how to make ricotta gnocchi....
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This week, The Kitchn shares a recipe for zucchini and asparagus strata, a simple dish that you could make out of leftovers and serve for breakfast. Also on The Kitchn, information about shiso, tips for holding your knife, a recipe for juicy burgers, and a look at men's magazines as a good source of food journalism....
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The Kitchn recently praised men's magazines for getting more serious about food, from articles by Mark Bittman in Men's Health to Esquire's recipe for spaghetti and lobster. But, as The Kitchn points out, "these are still men's magazines," which means they have their own special angle on food writing. Sometimes that makes their articles all the more entertaining—after proclaiming David Chang the most important chef of 2007, GQ quotes him as saying, "My partner gets to kick me in the balls if he catches me wearing those reflective silvered sunglasses that asshole Europeans wear indoors. I can do the same to him." Nevertheless, GQ knows what its audience really wants—their "article" about model-turned-chef Padma Lakshmi is basically just a photo...
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This week, The Kitchn shares a recipe for super thin homemade breakfast pizza topped with herbs, ricotta cheese, and oozing eggs. It's so delicious, you might want to eat it for lunch and dinner too. Also on The Kitchn, a review of the Pancake Puff Pan, the unconventional green, fuzzy state of a common food, recipes for rhubarb-based drinks, and ideas for displaying cookie cutters....
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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....
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This week, The Kitchn profiles the ugli fruit, an appropriately named thickly skinned citrus fruit originally from Jamaica whose juicy segments taste like those of navel oranges. Unfortunately, as they cost $2.99 each, you may rather buy navel oranges. Also on The Kitchen, suggestions for storing food in jars, what to do with bad wine, how to cook without recipes, and a tour of a beautiful Swedish kitchen....
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This week, The Kitchen teaches you how to make a basic crusty sourdough loaf, perfect for beginner bakers. Also on The Kitchn, a guide to folding batters, tips for organizing your kitchen, recipe for making straight syrup, and information on why chocolate seizes....
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