Tim Mazurek's Chicago-based blog, Lottie + Doof, features a variety of recipes that speak to the seasons with smart writing and enticing photos.Tim's wit will keep you coming back for more, and his recipe collection will become a valued resource in your own home kitchen. This salad? A good example of a 'do-again' I've stumbled upon thanks to Lottie + Doof.
Simplicity is key with summertime meals. And that's why turning to Mark Bittman's The Minimalist column is never such a bad idea, especially now that he's starting to make videos to accompany so many of his most popular recipes. And this summer, this particular recipe should really be your simple, go-to salmon.
I've never met a deviled egg I didn't like. So when Molly of Orangette recently dubbed a recipe for deviled eggs with basil aioli and capers her favorite, I knew I had to give it a try. And you know what? I just might have found a new favorite too.
Right around this time every year, I start thinking of recipes I can make for my extended family when we're all together over the July 4th holiday. Pies are always a given; cookies are always a must. So this year, I thought it would be fun to bake up some nostalgic favorites that the adults would fondly remember and the kids would just love because, hey, it's a sandwich cookie.
From bananas to avocados, we're always curious to try frozen treat recipes that involve little more than throwing fruit in a food processor. Here's one that takes just 20 minutes from start to finish. It's vegan, free of refined sugar, and absolutely beautiful!
After a lot of internal debate on which recipe I should try first from Hannah Kaminsky's Vegan Desserts: Sumptuous Sweets for Every Season, I'm very pleased to have settled on these Springtime muffins. Chunks of strawberry and flecks of rhubarb turn one of my favorite pie fruit-pairings into a delightful treat for the morning. Read on for more about the recipe and new cookbook.
Heidi Swanson's new book, Super Natural Every Day, made a smashing debut a last month, and it's still hanging out in Amazon's top 100 books. If you're wondering what the deal is with the hype around this quiet vegetarian book, with its grown-up hippie food and subdued photographs, let me tell you: It's well-deserved, and if you're interested in simple yet flavorful vegetarian meals, then you should pick up a copy right away. This yellow split peas recipe is, I think, a very good example of what makes this book so appealing.
Cupcakes are unexpectedly polarizing. Some love them to pieces. Others are ready for them to quietly go away and leave something else (say, pie) in their exalted place of popular appeal. But when professional bakers give us very good reasons why cupcakes are here to stay, we listen. A cupcake is, after all, a fairly irresistible piece of confectionery, with its tender interior and creamy dollop of icing. A cupcake is wonderful party food, and we've looked at them quite a lot, here at The Kitchn. Here's a look back at some of our favorite recipes, icing tips, and other ideas. There are maple cupcakes, gluten-free chocolate cupcakes, and angel food cupcakes. Read on, and share your own favorite cupcake recipe too!