This week’s Kitchen Cure assignment asks you to add something beautiful, such as flowers, art, or anything that will nourish and inspire you. We’re thinking of adding one or two pretty kitchen towels and have our eyes on PataPri’s new designs featuring spring blossoms, charming animals, and other fresh, colorful motifs.
Edible flowers weren’t the only remarkable finds at the Hollywood farmers’ market last weekend; we also stumbled across these citrumelos from Mud Creek Ranch. Curious to find out why they’re dubbed “marmalade fruit,” we brought home a few to taste…
Flowers are popping up all over the Hollywood farmers’ market, and not just the kind you can display in a vase. This weekend, we spotted so many pretty bunches of edible blossoms, from Asian greens to arugula. With winter behind us, we’re ready to add some spring color, and perhaps a peppery bite, to our cooking.
Recent posts highlighting the pleasures of the ploughman’s lunch and the hotly-debated mayonnaise led to our intense craving for a British-style cheese and onion (and mayo) sandwich. To the uninitiated, this combination might sound odd or, at the very least, like a breath killer. Well, we can’t promise you won’t want to brush your teeth afterward, but we do urge you to give this humble yet satisfying sarnie a try.
To some, a rice cooker might seem like a uni-tasker, which is not necessarily a bad thing if you eat a lot of rice. But it can also serve many other purposes, whether you’re stuck in a kitchen-less studio, need an extra “burner,” or just want the convenience of making dishes with minimal supervision. Read on for five good uses for a rice cooker, and share your own experiences in the comments!
The superior aroma and flavor of a freshly-plucked homegrown or farmers’ market tomato usually prevents us from eating fresh tomatoes when they aren’t in season. In fact, we try not to even think about fresh tomatoes this time of year or we’ll fall into a winter depression…
We can never resist trying a new (to us) tea, so when we came across olive leaf tea at the Pearl Farmers Market, we quickly snatched up a bag of the silvery-green leaves. Have you ever sipped olive leaf tea?
No matter how organized we are in the rest of the kitchen, food storage containers always seem to pose a threat to the order, with their varying shapes and sizes, orphaned parts, and frequent relegation to the darkest and lowest corners of our cupboards. Sound familiar? Here’s how to tame the clutter.
When I had to cut expenses last year, one of the first things to go was my favorite $8 drink from a local juice bar. I thought of getting my own juicer but abandoned the idea when I considered the cost and especially the size of a juicer in my small kitchen. Then, not too long ago, Sara Kate wrote about the joy of juicing and her Breville Ikon Multi-Speed Juice Fountain. With my interest reignited, I did a little research and found something I thought might work for me: Breville’s smaller, but still powerful, Juice Fountain Compact.
Those of us participating in the Kitchen Cure have been busy cleaning out the fridge and pantry, checking expiration dates and tossing expired foods. Now, we certainly don’t want to hinder this important purging process, but a recent article on Slate has got us wondering: do food expiration dates really matter?
Do you know where your milk comes from? Whether you’re trying to eat local or just curious about the origin of your milk, yogurt, or cottage cheese, the site Where Is My Milk From? will help you identify the city, state, and dairy where it was processed.
Inspired by the shops of 19th century Mexico, Melissa Guerra’s Tienda de Cocina, or kitchen shop, is outfitted with hand-carved wood shelves, handmade tiles, and other folk art objects. Latin American tools and ingredients like molcajetes, hand-blown glassware, and dried chiles are featured here, alongside the kinds of bakeware, cutlery, and kitchen gadgets you might find at any modern cooking store. And for those who can’t make it to the San Antonio, Texas, storefront, there’s also an online shop.
At the historic Pearl Brewery building in San Antonio, Texas, there’s a 1933 smokestack emblazoned with the word “Pride” (for Texas Pride beer). Although alcohol is no longer produced here, Pride seems an appropriate slogan for the farmers’ market that now takes place in the old brewery’s shadow. Local pride is abundant at the market, and it’s amply justified by the array of high-quality seasonal produce, meat, and artisanal food available here every Saturday morning.
Whether savory or sweet, dishes made with puff pastry tend to elicit plenty of “yums.” Here’s a technique that’s guaranteed to add “oohs” and “ahhs” to the chorus. And it’s ridiculously easy!
I was standing in the kitchen, chatting with my stepmom while she mixed a batch of brownies, when out of the corner of my eye I noticed her adding not one, but two, out-of-the-ordinary ingredients to the bowl. Find out what they were after the jump, and then tell us if you have any tips and tricks for amazing brownies!
Yesterday, we talked about What to Look For on an Ingredient List. For those who like to examine food labels really carefully, there’s a new iPhone app that helps decipher over 1,500 food additives and ingredients and lets you know whether they might be carcinogenic, genetically modified, a known allergen, or otherwise unhealthy.
We’re visiting family in Texas this month and, thanks to CSA-style deliveries from Greenling, we have been inundated with Napa cabbage. What can one do with a head – or three – of this crisp and delicately-flavored vegetable?
Spices were among the reader requested topics for How To month, so along with our Quick Guide to Every Herb and Spice in the Cupboard, we give you this guide to buying, storing, and cooking with spices, plus some tips for learning and experimenting.
Now that you know how to choose and use lemongrass, how about making a lemongrass and vanilla bean syrup to spoon over juicy red grapefruit and other seasonal citrus? This bright and aromatic fruit salad is without a doubt our new favorite winter refreshment.
Along with steaming, blanching vegetables is a basic technique every cook should know. Briefly boiled and then plunged into ice water, these bright and tender-crisp vegetables may be used in crudité platters, salads, sushi rolls, and stir fries, or refrigerated or frozen for later use. Just about any vegetable can be blanched. Here’s how…