This Thai chicken-coconut soup looks so refreshing and nourishing, and fresh enough for eating in the spring sunshine. That plus an amazing picnic tote, and semolina cookies.
Author: Faith Durand
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Thai Chicken-Coconut Soup and Semolina Butter Cookies Delicious links for 3.11.2010
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How To Core Apples or Pears Quickly and Easily
This is a quick tip, one that we’ve mentioned before. But we used it again last night, and it just works so well!
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What Can I Do With Pickled Peaches? Good Questions
Q: I started the Kitchen Cure last weekend, and I somehow forgot that I canned pints and pints of pickled peaches over the summer! Out of sight, out of mind, I guess. And while pickled peaches are OK swirled into some yogurt, I’m hoping I can find something new or different to use them for. Any suggestions? I’m trying to cut down on desserts, so something savory would probably better.
Sent by Christina
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Roast Chicken with Nutmeg Good Eats! A Weekly Roundup from Serious Eats
Every week we bring you our favorite posts from our friends over at Serious Eats. This week they wax eloquent about crackers and peanut butter, tell you how to find a cheese CSA, and make two unusual yet delicious-looking cakes. Plus there was roast chicken with nutmeg! (Yes, nutmeg.)
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Need a Cheap (or Free) Dishwasher? Try Craigslist
We love Craiglist: The free online classifieds network is so great for selling used furniture, and finding local treasures. But it’s good for a lot more than just Danish armchairs and side tables. Did you know that it is very, very easy to find perfectly good used dishwashers on Craigslist?
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Sesame Cookies and Lunch Box Paintings Delicious links for 3.10.2010
Can you guess what lunch staple is in that painting pictured above? Hint: It’s a sandwich.
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Clearing the Pantry? Make a Free-Form Pasta Casserole
Last week Sara Kate showed you her favorite way to use up a lot of odds and ends from the pantry and fridge: Free-form soup. Here’s one more way to use up little scraps of cheese, vegetables, herbs, nuts, and even beans that you would like to sweep out of your pantry. Pasta casserole!
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Help! Looking for a Better Spice Storage Solution Good Questions
Q: I hate spice racks! They take up so much space and they tend to look messy. But my solution of having a bunch of spices shoved in a shoebox (I write the names on the tops) isn’t working either! Help! What do people use for spices that won’t take up all of my counter space and will look neat?
Sent by Mary Beth
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What Can I Do With Leftover Bread Crusts? Good Questions
Q: I made these Vegetable Dumplings last night, and I’m wondering if you have any tips for using all of the leftover bread crusts from this recipe. It is such a lot of wonderful crust to go to waste. Bread crumbs maybe? Are there other recipes that utilize the crusts but not the insides of a loaf of bread?
Sent by Elise
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Miele to Bosch: Are Dishwashers Over $1000 Worth It?
Dishwashers are not among the most expensive of kitchen appliances (refrigerators seem to qualify for that honor) but they can still get very pricey, especially when you are looking at the high-end brands. Here’s a look at some of the more expensive dishwasher brands, and we’d like to know: Do you think they are worth it?
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Chicken Tagine with Preserved Lemon Gourmet’s Adventures with Ruth
A little later today, we are giving you a tutorial for preserved lemons. So, to whet your appetite for that, here is a recipe that uses preserved lemons to full effect: A flavorful Moroccan tagine with chicken, garlic, ginger, olives, saffron and other spices — as well as the tangy, delicious flavor of lemons preserved in salt.
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30 Retro Breakfast Cereals and a Gooey Chocolate Stack Delicious links for 3.9.2010
This chocolate stack from Nigella Lawson has always looked really, really good. Maybe it’s time to try it? This plus tea adventures and Celtic knot cookies in today’s Delicious Links.
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What Should I Store in the Back of the Cheese Drawer? Good Questions
Q: Now that I’ve purged my fridge during the first week of the Kitchen Cure, I’m curious — what does everyone put in the back of the cheese bin? The drawer only slides out halfway, so the back half is hard to reach. I had a lot of candy and chocolate back there that was completely out of sight, out of mind, and now I’m looking for a better way to use the space. Any ideas?
Sent by Emily
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Hot and Sharp: Chris Kimball’s Top 5 Cooking Tips The Boston Globe
Christopher Kimball, publisher of America’s Test Kitchen and Cook’s Illustrated, has some kitchen tips he wants you to follow. Ready? They can be summed up like this: Go hot and sharp, then prep, prod, and salt. Got it?
• Chris Kimball’s top 5 kitchen tips at The Boston Globe
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Twitter Tuesday: 10 Bright Ideas for Eggs
Inspired by last week’s discussion of eggs (are they meat? Or not?) we thought we would visit some very interesting and bright ideas for eggs that we’ve seen around the web lately. From sous vide eggs to eggs filled with pomegranate arils, we’re tweeting the almighty egg today! On the hour from 9am to 6pm, we’re broadcasting 10 bright ideas for eggs. Follow us and tweet your own favorite ways to enjoy an egg!
• Click here to follow The Kitchn on Twitter
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David Lebovitz on French Napkins
We loved this wry, funny blog post from David Lebovitz on the French ways of reusing napkins. Cloth napkins are very important in France, and some restaurants even have drawers’ for their regular patrons’ personal napkins! It’s a great look at napkin culture in general, and French culture in particular. And we think the Sharpie idea is pretty good! • Read the full article: French Napkins at David Lebovitz’s blog
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Hainanese Chicken With Rice from Mark Bittman Recipe Review
In our recent post on how to poach a chicken, a reader mentioned Mark Bittman’s version of Hainanese chicken with rice. It’s a pure, simple meal: Chicken poached with garlic and ginger, then shredded. The light, ginger-scented chicken broth is used to cook rice, and then the chicken and rice are served with a sprinkle of scallions and cilantro, and a drizzle of sesame oil. It sounded like heaven on a plate, a nourishing meal for spring. And you know what? It is.
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Do You Have a Dishwasher in Your Kitchen? Kitchen & Bath Month 2010
We’ve talked about the relative merits of handwashing as opposed to using a dishwasher, and we’ve also talked about how to get the most out of your dishwasher. But we realized that we’ve never asked you, straight up, whether you have a dishwasher or not. So we’re curious: How many of our readers have dishwashers?
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Carrot Cake Jam and Vinegar Pie Delicious links for 3.8.2010
An old, old recipe for pie (a forerunner to lemon meringue pie, perhaps?) and a sweet and sassy springtime jam in today’s Delicious Links.
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Kitchen Cure Check-In: Are Your Cupboards Organized? The Spring 2010 Kitchen Cure – Week #2
This Week’s Assignment: De-Clutter & Reorganize Tools
Cure Clock: 2 weekends down! 2 weeks remaining
Cure Takers: 2603 and counting…Happy Monday, Cure-takers! You’re now deep into Week 2 of your Kitchen Cure, and we are curious about how it went last weekend. Did you hit those cupboards full of pots and pans? Did you thin out your duplicate tools? What happened to the bread machine — did it stay or go? Tell us how it went last weekend!