Entries tagged with 'The Kitchn'
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This week, The Kitchn shares its secrets for making awesome mashed potatoes, including boiling the potatoes in stock instead of water and adding mayonnaise for richness and creaminess. The Kitchn readers weigh in with their mashed potato-making advice. Also on The Kitchn, tips for what to eat on busy weeknights, explanation on meat resting, review of the Benriner Mandoline, and ten tips for cheese storage....
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This week, The Kitchn gives guidelines on how to serve food at a cocktail party so that your guests are satiated and you're not left with tons of leftovers. Tips include making a few substantial things to fill people up among the bite-sized canapes, preparing more dishes that will make good leftovers, and stocking the freezer with reader-to-bake hors d'oeuvres. Also on The Kitchen, pudding cake recipes, how to freeze bacon, oven glove suggestions, and a recipe for healthier hot wings....
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This week, The Kitchen gives some suggestions for April Fools Day recipes. That bowl of cereal in milk may not be what you think it is, but don't worry; it still tastes good! Also on the Kitchen, how to not waste food, life spans of opened condiments in the refrigerator, tips and recipes for braising, and introducing the cookbook of the future....
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This week, The Kitchen gives recipes and tips for making soft, chewy caramels. Make sure you're using an accurate thermometer for one thing, and use a heavy pot with a thick lining for even heat distribution. Readers also chime in with suggestions on thermometer use and ingredients. Also from The Kitchn: using cloth napkins instead of paper, adding height to buffet tables with Ikea boxes, tips from a cheesemonger, and side dish suggestions to an Easter ham....
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This week, The Kitchn features kohlrabi, a delicious vegetable with a flavor that combines radish, potato, and artichoke, although it is also known for (and named after) tasting like turnip or cabbage. Besides the unique flavor, its low carbohydrate and caloric content paired with high fiber and antioxidant levels makes it a nutritious addition to your diet. Also from The Kitchn: a recipe for lemon spongettes, suggestions for using porkback, a lunch box fit for adults, and advice for getting a range hood....
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This week The Kitchn shares a recipe featuring hearty steel-cut oats, teaches you how to make a simple body scrub, suggests good food-related children's books, gives tips for cooking with beer, and compiles resources for following a vegetarian diet....
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This week The Kitchn shares tips on what to do with brown bananas, what king of pot to buy for rice cooking, the meaning of mirepoix, a recipe for spicy oven-roasted chickpeas, and a unique cutting board that may increase your kitchen's counter space....
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This week The Kitchn shares information for how to start a CSA, where to buy locally grown meat, what olive oils to buy for different purposes, and suggests using a roux to make a rich, low-fat pasta dish and repurposing small pots as cute herb planters....
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This week The Kitchn give baking tips, makes chocolate recommendations, introduces uncommon cooking ingredients, and more. Here are some of our favorite posts:...
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This week The Kitchn is covering coffee—how to brew it, what to make with it, and recommendations for coffee-related tools and accessories. Here are some of our favorite coffee-laden posts:...
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