Thanks to the LA Times and this visual guide to making soba noodles, we know what we’ll be doing this weekend! All we’ll need is some buckwheat flour, water, a rolling pin, a plastic bag, and a chef’s knife. (A plastic bag?!)
Author: Emma Christensen
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Soba Noodles: A Step-by-Step Guide for Beginners!
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Recipe: Cara Cara Orange Curd
Soon after Elizabeth mentioned them, we spotted cara cara oranges at our local grocery. We ate a few for afternoon snacks, but then our thoughts quickly turned to dessert. Wouldn’t this sweet citrus make a great jam curd? Why, yes it would!
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Homemade Treats: How to Make English Muffins
There’s really no better vehicle for melted butter than the craggy dips and peaks of a toasted English muffin. They’re also the perfect size to hold in one hand while reading the morning paper and sipping coffee. We had no idea they were so easy to make ourselves – take a look!
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Flank, Sirloin, or Rib? Steak Cuts Explained
Because we don’t buy steak all that often, we have trouble keeping all the different cuts straight when we do. Did we like the porterhouse for this recipe, or was it the rib eye? Food Paper has a quick and dirty guide to all the cuts, and we’ve bookmarked the page for just these moments!
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Fresh and Flavorful: 15 Light(er) Recipes from the Kitchn
You may have noticed that we’re not really big on dieting in the count-your-calories, watch-the-fat sense around here. But we do feel that there are times when a period of eating lighter meals helps us feel refreshed and healthy, especially after a period of more indulgent eating like during the holidays or after a long vacation (or both!). Here are some of our favorite recipes from The Kitchn archives that we go to when we want clean flavors, nutritious ingredients, and a fresh start.
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Beer Reviews: Trois Pistoles from Unibroue Beer Sessions
We were in a broody mid-winter kind of mood and looking for a broody beer to match. If labels are anything to go by, this one from Canadian Brewery Unibroue was sure to do the job. We’ve tried a few of Unibroue’s unique and tasty brews in the past, but this was our first encounter with the ominous-looking Trois Pistoles.
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Seriously Good: Quinoa-Avocado Salad from Fine Cooking
We could hardly wait to make the quinoa-avocado salad we spotted in the most recent issue of Fine Cooking. Eagle-eyed readers will note that the grain in our picture isn’t exactly quinoa – craving overruled precision and so a few substitutions were made!
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Maple Madness: Sweet Treats with Maple Syrup
We received a big jug of Wisconsin maple syrup for Christmas this year, and we’re having trouble keeping it rationed! Real maple syrup is sweet, definitely, but it also has complex flavors of caramel, toasted nuts, and honey. In short, it’s irresistible. Which one of these recipes should we make this weekend?
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Soup’s On! 7 Ways to Make Any Soup Creamier
Sometimes in the middle of making a soup, we decide that we want it to be creamier. Or we realize that we ran out of cream when we made coffee that morning. Or we’d like it to be thicker, but without adding more calories. Whatever the situation, we’ve got a lot of options to choose from!
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Have Your T-Square? Cooking with the Anal Retentive Chef Vintage Video
“People try to tell you that the secret to pepper steak is the seasoning, but we know different don’t we? It’s getting the pieces all the same size.”
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Chill Soups Quickly: Cooling Ice Paddles
This is one of the tools that restaurants use to cool down huge pots of stock and other hot foods when they’re not going to be used right away. With all the soup we’ve been making lately, we’re thinking about picking one up for ourselves!
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Warm and Cozy! Foods to Eat While Wearing Mittens
Planning a wintry escapade this weekend? Whether you’re heading out cross country skiing or downtown for some ice skating, here are a few snacks to tuck in your pockets!
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Quick Tip: Add V8 to Soup!
Do you drink V8? We like it in savory smoothies, the occasional bloody mary, and lately, soup! Thanks to a tip in a recent issue of Cook’s Illustrated, we’ve started substituting a cup or two of this all-vegetable juice to the broth in our soups, stews, and braises this winter.
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Lemon-Scented Pull-Apart Loaf from Leite’s Culinaria Recipe Reviews
We’re a little embarrassed to write about this coffee cake today. Not because it wasn’t good – because it was. Crazy good, in fact! No, we’re sheepish about how quickly we absolutely devoured the entire loaf…in about five minutes. Check out the gallery for the incriminating photo evidence.
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Curious Cats: How to Keep Pets Away from Food
If you’re a cat owner, you know that keeping the rascally furballs off the counter can be an exercise in defeat. And getting dinner ready can get a little exasperating when there’s a curious little nose poking into the thawing meat or sniffing a bowl of shredded cheese. Here’s what we do to keep our sanity!
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From the Spice Cupboard: Coriander
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Homebrew Kit Review: Brewer’s Best Imperial Pale Ale Beer Sessions
After our initial homebrewing success, we decided we wanted to step up our game! Brewer’s Best has a line of homebrew kits perfect for newbies like us who want a bigger challenge than those straight extracts, but aren’t quite ready venture out on our own with an all-grain recipe. We chose an imperial pale ale and got to brewing!
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Craving Summer? Two Fresh Salads with Avocado
The most recent issue of Fine Cooking has an excellent article by Deborah Madison on the mighty avocado. We immediately zeroed in on these two recipes for summer-y avocado salads, a sure cure for our winter woes!
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Interesting Idea: East Coast Foodshed CSAs
Winter can be a tough time for those of us who want to eat sustainably but live in areas of the country where, frankly, not much is growing. Some friends of ours in Boston told us about their farmshare through Enterprise Farm, a local Massachusetts farm that’s bringing something a little different to the table this time of year.
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Phone Home! When Did You Last Call for Cooking Advice?
With the internet at our fingertips and dozens of cookbooks on our shelves, we still call our parents on a regular basis simply to ask, “Help! What do I do?!” Nothing like Mom and Dad to bail you out of trouble, right?! When is the last time you called home for advice? What did you ask for?
