In great anticipation and excitement for a sunny spring, we've been chatting about entertaining and parties a bit more than usual on The Kitchn lately. This past weekend instead of traditional Easter fare, we made meatballs at my house. Meatballs are so fitting for any party that I had to share them with you today.
I grew up eating fresh fruit for dessert. An hour or two after dinner, my father would bring out a platter full of cut watermelon, oranges, apples, pears – whatever was in season. Whether or not we were hungry, we were expected to eat it. (Ahh, Asian dad-style dessert!) Nowadays I do (willingly!) enjoy fruit after a meal, but I might add a little sprinkle of mint sugar…
See these green and perky scallions? They weren't so perky a week ago. In fact, they were chopped down to their roots. But a scant week of water and a windowsill grew them back — did you ever learn how easy this is?
My spice cupboard is a hodgepodge of little unmatched jars, some of them classic supermarket brands, some of them old anchovy jars, well-washed and filled with spices from the bulk department. A very eclectic mishmash of colors, sizes and shapes. Does this sound like your spice cupboard, or do you have a different approach?
Our spice cupboard got a little fuller this year. There were peppers from Korea and Turkey, herbs from plants growing around the yard, and new discoveries from travel and visits to the spice shop. Did you try any of these 12 ingredients after we posted about them?
I know, I know! We're not supposed to leave our delicate herbs and spices 'exposed' to air, sunlight and heat, lest they loose their freshness and potency. But I'm still recommending this helpful culinary practice: to leave out a few of your most favorite herbs and spices in little bowls on your counter. Read on for my reasons why.
I love sweet potato casserole, but not the overly sweet brown sugar and marshmallow versions found on many Thanksgiving tables in the United States. The sweet potato dish I'm interested in is closer to a gratin, with a big push towards the savory to play off of the natural sweetness of the potatoes. To do this I use herbs, garlic, parmesan cheese and smoked paprika (or chipotle if I'm in the mood to add heat.) Read on for my recipe!
If you saw this tour of The Chef's Garden, an unusual family farm in northern Ohio that grows exotic microgreens and tiny beautiful vegetables, and if you had a yearning to try some of that delicious produce for yourself, the good news is that you can. The Chef's Garden focuses primarily on restaurants and chefs, but they do offer a very, very nice box of vegetables for home cooks.