Personally, we can’t get enough garlic. If the recipe calls for a clove or two, we’re bound to put in three or four. But not everyone has the same opinion and not every dish needs the same kind of garlic flavor. Here’s how to change its flavor and intensity in any dish you make!
We made a big batch of enchiladas over the weekend, but somehow we still have about a dozen corn tortillas leftover. Have any suggestions for what to do with them?
This classic French comfort food seems to be the hot new thing this year. Not only have we seen recipes in several national food magazines, but many of you mentioned it on your list of winter projects – the Kitchn’s own editor Dana included! Cassoulet is a lot of work, but the pay off is well worth it.
Our cast iron skillet is the workhorse of our kitchen. In fact, we use it so often that it almost never makes it back into the cupboard. Lodge is definitely the number one retailer when it comes to quality cast iron cookware – with very good reason!
Want to get a little more out of your morning oatmeal? Try throwing in a handful or two of another grain for some different nutrients and extra protein – not to mention a more complex flavor and texture!
When your birthday falls so close to the holidays, you need something extra special to celebrate. A friend of ours with just such a birthday requested these red velvet cupcakes from Elise Bauer at Simply Recipes and we wholeheartedly complied!
We’ve been making big batches of soup on the weekend and eating it for meals all week long! Topping the bowl with a garnish or two is a way to add some variety, especially toward the end of the week when we’re getting a little tired of eating the same thing. Here are a few we think are fun and unexpected!
Pizza is on weekly rotation at our house, and you can bet we’ve tried a lot of different takes on the tomato sauce base over the years! Last week we tried a new sauce from Lucini, which promised a “rich and tangy” pizza sauce made from 100% natural ingredients. We’ll be the judge of that!
We picked up a set of these silicone baking liners a while back and finally had a chance to put them to use over the holidays. We whipped up a big batch of red velvet cupcakes (more on THOSE tomorrow!) and eagerly awaited our rewards. The cupcakes were excellent, but the liners? Not so much. Have you used these before?
Thanks in large part to the no-knead bread revolution, we completely ditched store-bought bread last year and started making our own on a weekly basis! One problem, though: we make a lot of sandwiches and just tend to like the loaf-shape better. Can the no-knead bread be adapted? Why, yes it can!
Do you know which pasta is best for a casserole? Or where frilly campanelle noodles got their name? The National Pasta Association (who knew there was one?!) has put together this handy reference guide to all our most beloved noodles, spaghettis, and pastas. Take a look!
A few weeks ago, we got very lucky. Not only did we manage to snag a bottle of the 2009 Widdershins Barleywine, newly released from Left Hand Brewing Company, but we also stumbled across an old bottle of the 2007 Widdershins lurking at the back of a shelf. A vertical tasting was most definitely in order!
The food world is rife with culinary catch phrases and overused foodie buzzwords these days, isn’t it? Which one…or more!…terms do you think should get put to rest this year? Maybe it’s even the term “foodie” itself that gets your feathers ruffled!
Beautiful, airy popovers featured largely in many of our holiday meals last month. Every time we made them, however, we couldn’t help wondering just why is it so darn important to keep the oven door closed? Is it to keep an even heat? Because stray air currents could deflate the delicate puffs? Why?!
It’s a brand new year, and we’re feeling refreshed, energized, and ready to tackle a whole new set of cooking projects. Thinking of diving into Chinese cooking? Baking bread every week? Eating entirely locally? Take a look at what the Kitchn editors have planned for the coming year, and share your own cooking resolutions for 2010!
After fiddling with cooking times, temperatures, and ratios, we’ve finally landed on what we think of as the perfect method for making a pot of steel-cut oats. It’s about time, too, since we have plenty of frigid winter mornings left to go and we’ll need a steady supply of oatmeal to keep us going!
Those of you lucky enough to have winter CSAs or access to year-round farmer’s markets are probably starting to seeing quite a lot of these lovely purple roots! What do you like to do with them?
Q: I have been told by my mother and others that under no circumstances should seafood be stored directly on ice, but rather that there should always be a barrier (i.e. fish in plastic bags nestled on ice; fish on metal tray on ice), since direct contact with ice/water will degrade the texture of the seafood.
Yet I often encounter seafood placed directly on ice in markets or at the fishmonger. Can you clear this up for me?
Sent by Catherine
Q: Recently I bought a loaf of the most wonderful bread. It was toothsome and dense with a beautiful shiny golden crust. The label calls it “European bread – bosanski kruh”.
Only flour, water, yeast, and salt were listed in the ingredients, but it’s very different from the usual “italian bread” or baguette. I’ve searched for a recipe, but the only ones I’ve been able to find are in Bosnian. Can anyone share a recipe for this lovely bread?
Sent by Erin
Q: I’m looking for help in selecting new cookware. My Teflon set is 8 years old and flaking, and I’d like to get pots and pans without Teflon coating, as I’m concerned about the health risks associated with nonstick cookware.
I’d like something that food doesn’t stick to, is easy to clean, and is economical, and I am open to mixing and matching (e.g. stainless pots and iron skillets).