A year ago this week we were blogging (rapturously!) about Jamie Oliver’s recipe for chicken in milk, as well as Ad Hoc’s buttermilk fried chicken. We were talking about how to protect laptops in the kitchen, KitchenAid’s new glass mixer bowl, and space-saving dish drainers. There was an apple-carrot-oatmeal cake, and another cake built for just two people. Read on for these posts and more from this time last year.
A snapshot of Curees’ progress from our Kitchen Cure Flickr Pool: Kitchen Cure participant DLouise21‘s neat, organized, and colorful pantry cupboards! Great job, DLouise21!
Recycled paper, flax, and cork are just some of the materials that comprise eco-friendly cutting boards. Here’s a list of five materials worth keeping an eye out for, along with examples that are beautiful, durable, and in many cases, quite affordable. With so many options, there’s sure to be a cutting board to suit every cook and kitchen.
• Read the full post at Re-Nest
I think that boneless, skinless chicken thighs may just be the perfect meat. They’re inexpensive; even responsibly-raised meat is only a few dollars a pound. They cook quickly, and they have a melting, tender texture no matter what you do to them. I’ve roasted, grilled, and pan-fried chicken thighs, and they are always quick, easy, and delicious. Here’s one recent recipe for a quick weeknight dinner: Spicy, piquant chicken thighs coated with a mix of miso, ginger, and chili paste.
Professional quality! Blazing hot! Packed with BTUs!! These are some of the phrases that get tossed around when talking about dream kitchens and high-end cooktops. But what is a BTU, and how many should your stove have? Is bigger better, when it comes to BTUs?
Q: I have a great old glazed pot with lid that I cannot find any significant information on. I was the beneficiary of this lovely item from my grandmother’s kitchen. It is stamped “Made in France”, some sort of logo with ‘vallauris’, and then the number 8.
I know there is a long history of ceramics in that area of France but I know nothing else. I am guessing the 8 is the size. Any help or history would be great. Any great recipes for this would be even better. I see a future full of braised meat and beans and am very excited.
Sent by Will
We are always looking for better-tasting methods of reheating leftovers — especially meat. We hate that dry, funky taste cooked chicken and pork acquire when they’re reheated in the microwave. Our current favorite way of reheating cooked meat is in a cast iron skillet!
Cupcake super-blogger Chockylit gives a step-by-step tutorial with lots of helpful tips on making cupcakes from scratch. Also in today’s Delicious Links: Two creative ways to use parchment in the kitchen.
Hello, Cure-takers! You’re in the homestretch of your Kitchen Cure. You’ve cleaned, decluttered, and reorganized. Doesn’t it feel great!? Now as we approach the finish line we’d love to see just one photo with an improvement you’ve made during the Cure. It’s inspiration to finish strong! Read on to submit your own photo.
Q: I’ve always been a healthy eater, but recently I’ve been thinking a lot about reducing my meat intake. I currently try to eat a few of my lunch or evening meals meatless but would like to increase that.
In the past I’ve had trouble coming up with meals that leave me feeling satisfied and full without meat but your recent chili recipe was amazing. I was hoping you had more more recipes or resources to help me find more of the same.
Sent by Jamie
Every day we discover more and more food blogs. There are blogs about Asian food, Russian food, and German food. There are blogs about cooking for kids and cooking for one. There are so many — it’s a rich time to be reading about food and cooking!
So we are bringing you a few more promising new reads we’ve recently discovered. Follow us as we tweet 10, one every hour from 9 until 6. Tweet back your own new favorite food blog reads as well!
• Click here to follow The Kitchn on Twitter
A snapshot of Curees’ progress from our Kitchen Cure Flickr Pool: Kitchen Cure participant JEAW‘s freshly painted yellow wall, and her tranquil and clean kitchen. So lovely!
I spent a few hours yesterday at the Architectural Digest Home Design Show and, among other things, got a good dose of stove lust as a number of the high end range companies were there. Amidst all the big, beefy grills and brightly colored dials, I felt myself strongly influenced by the look and feel of each of the grills and longing for something that seemed original with not too many bells and whistles. So I decided to pull together a list of all the MOST BEAUTIFUL range companies I knew (money, no object).
• Read the full post at Apartment Therapy
Poached pears, so elegant and refined, are also my idea of a party trick. They feel fancy but are the dinner hostess’s dream dessert. They cook ahead of time and hold perfectly in the fridge until they are wanted. And while they are cooking they perfume the house so sweetly. What more could you want in a light spring dessert?
Q: I’ve always used a hand mixer to make my mashed potatoes, but I hate dragging the thing out to make them just for myself.
I’ve never used a potato masher — I know OXO has two different types, a Z type one and a grid type — nor a potato ricer. I am just curious what makes the quickest work of the mashing and the easiest to clean.
Sent by Cara Jo
Cooks get very passionate about their tools, and the stove is perhaps the most passion-inducing tool of them all. Many cooks feel very strongly that a gas cooktop is the only way to go — but we think that both electric and gas have their own strengths and weaknesses. Which do you have — gas, electric, or something else?
This Week’s Assignment: Restock Pantry & Cookware
Cure Clock: Less than a week to go!
Cure Takers: 2649
Happy Monday, Cure-takers! You are almost DONE! You have cleared out your cupboards, tidied your refrigerator, deep-cleaned and decluttered, scrubbed and beautified. What’s left in your kitchen? Do you need one new pot to pull your cooking equipment together? Do you need to restock with fresh spices, since the ones from 1998 are now safely disposed of? Do you need to finish a bit of cleaning, or a bit of painting, or hang a new shelf? What’s left to make your kitchen ready for spring cooking?
Q: I’ve been trying to clean my olive oil dispenser but I’ve had no luck! I already tried washing it with a bottle cleaner and degreasing dish soap, but I still see oil streaks once it dries out.
Any ideas on how I can get a squeaky clean dispenser?
Sent by Chrisan
A snapshot of Curees’ progress from our Kitchen Cure Flickr Pool: Kitchen Cure participant thedabble‘s pantry staples. Looking good — we see some of our own favorites in there too!
