Slicing a lot of cherry tomatoes individually can be kinda tedious. Here is how to do it with minimal time or effort and with thing you probably already have in your kitchen. This trick has been floating around the internet for a while – and it really is a game changer.
Here we are, at the end of The Kitchn Cure. So, let's party! I love hosting dinner parties. Planning them? Not my strong point. My invitations usually arrive via text, often within an hour of when I expect you to be at my house ready to eat. And I'll probably send out another text when you're on your way asking you to pick up some essential ingredient I've forgotten, like a chicken. But we have fun! Also, we live near several excellent local pizza places, so if I don't get it together, no one will starve. But I'm excited about having a real dinner party, more planned, but still me.
I had a duh moment while grocery shopping for a dinner party I'll be hosting this weekend. Poking around in the produce section of a local Korean market, I was about to grab a couple heads of garlic when I spotted a box of already-peeled garlic cloves. Why hadn't I ever thought of this shortcut before?
Show of hands. How many times have you actually finished a can of tomato paste? Be honest now. Here, I'll go first: Approximately zero. I tend to use tomato paste in recipes that require only a tablespoon or two, and then I stash the rest of the can in the fridge, furtively and guiltily, knowing it will not see the light of day again until it grows a thin layer of fuzzy organisms and goes to its final rest in the recycle bin. Shameful, I know. I feel shame.
There is, however, an answer to tomato paste waste. This is the very best way to store it away and make it easy to use later. It's time to rescue your tomato paste!
There are some tasks in the kitchen I don't enjoy: grating cheese, shucking corn, and peeling and chopping garlic among them. The kids can take over some of those tasks, and they should, because — just like my mother told me, over and over — while they live in my house, they have to live by my rules. She also observed that when I had my own house, I could make my own rules. She was right. This totally came true! I make rules all the time! Even though they get broken. This can be frustrating, so I try to avoid additional frustration when I can. And I have figured out how to avoid chopping garlic.
I love having preserved lemons on hand to add a little salty zing to grain salads, pastas and more, but sometimes the giant jar crammed into the back of my fridge seems to take up more space than it's worth. That's why I love this idea from Melissa Clark — via Marisa McClellan of Food in Jars — instead of storing them whole, puree your preserved lemons into a flavorful paste. It is easy to use and takes up less space in the refrigerator.
Growing up in Iowa and Minnesota, shucking corn was one of those chores that was always relegated to us kids. Our dad would hand us a giant bag of sweet corn fresh from the field, shoo us onto the porch, and shut the door behind us. But I never really minded. Once you get the hang of it, shucking corn — and removing all the silks — is a breeze. Want to shuck corn like a farmer's daughter? Here's how.
Britain's Jamie Oliver released a 30-Minute Meals cookbook and TV show a few years ago to address the fact that it's possible to get a healthy, delicious, made-from-scratch meal on the table in less than 30 minutes. Last year he upped the ante and released his 15-Minute Meals, I'm guessing in response to the fact that for some people, 30 minutes is too long to wait.
We were out of town at the beginning of the month and spent a few days in New York City visiting my sister. Coming from Seattle, I'm not used to that kind of heat and humidity and we virtually melted — relying largely on salads for dinner because they didn't require an oven or a subway schlep. Even when I'm at home, I eat salads frequently and there are a few quick tasks I like to do on the weekend to make salads quick and simple for the week ahead.
July 4th was yesterday, but picnics will continue all through the weekend. And then there's the beach getaway, and the family reunion, and what all that adds up to, basically, are lots more opportunities to eat corn on the cob. We just learned the most interesting trick for cooking corn on the cob for a crowd — have you ever heard of "cooler corn"?