Chewy noodles in hot soup, brownies with a surprise inside, steel-cut oatmeal for breakfast, gooey lasagna, and how to store cheese — all popular posts published this past week. Read on for the top ten!
15. Weeknight Dinner: Quick Udon Noodle Soup
14. Food News: The Latest on BPA
13. Not Chicken! 3 Variations on Traditional Pot Pie
12. Fall Breakfasts: A Return to Steel-Cut Oats!
11. Not Your Average Peanut Butter Cup: Hearts of Darkness
Happy autumn weekend! The pressure of the holidays hasn't quite descended yet, but the weather is crisp and cold, so this is the perfect time to make something a little special this weekend. Maybe a batch of pumpkin cinnamon rolls? What are you cooking this weekend?
We have been experimenting with persimmon recipes after bringing home a bagful of Fuyus from the Joshua Tree farmers' market last weekend, and we're ready to declare these baked persimmons our favorite of the bunch.
• This Week's Assignment: Restocking Ingredients and Tools
• Cure Clock: This is it! Finish these assignments and meet back here next Friday for the party.
• Cure Takers: Over 2,400
This week is the final week of work. Phew! We will assume you have sorted through your refrigerator, freezer, cupboards and drawers. You have gotten rid of rancid oils, spoiled condiments, and tasteless spices. All the surfaces are clean. Now you're ready to stock your kitchen so that you can actually use it. This week we will focus on the ingredients you need to cook the kinds of food you like to eat. You will also think about any new tools you need and can afford. You'll also have fresh flowers in the kitchen.
Done right, dishes featuring lentils are rich with flavor and oh-so-satisfying to put in our bellies. They're the kind of dishes you want to linger over and scoop up every last bite. Here are nine recipes that are sounding really good to us right now!
Earlier this week we asked you if you had ever considered replacing the faucet in a rental kitchen. We realized this could be a simple way to upgrade our kitchen, and this week we did it as our Kitchen Cure special project! It was remarkably easy and straightforward, and we can't believe we didn't do this sooner. Here's a look at the process of replacing a faucet; anyone can do it!
We've got pears on the brain right now. While we love Fall apples, it's nice to switch it up every few days so we don't get tired of either fruit. First we talked about making pearsauce. But this is even easier—oven-roasted pears that you can use many, many ways. The Atlantic has nine different options...
We love to finish an evening meal with a pot of ginger tea, masala chai, or a tisane of herbs or lemongrass. Our favorite teapot for the last sort of tea is a glass teapot: we like the visible motion of herbs floating gently in the hot water. Here's a look at some glass teapots that would look lovely gracing a table this holiday season.
When books come home with me for review consideration, our daughter often is the first to crack the spine and peruse the photos for something that appeals. Recently when I brought home Peter Reinhart's Artisan Breads Every Day, it didn't take long for her to find the pictures of plump raisin bagels being lowered into their vat of simmering liquid, and so we dove straight in.
The first time I had mashed potatoes with rutabagas was at a friend's house. She had cooked dinner for us, and asked her why the mashed potatoes were a particular golden color with such a rich flavor. What kind of potato was this? "I added some rutabagas to them," she smiled. I thought this was an exotic creation she had devised, but she told me it's common in Northern Europe to do this.
David Lebovitz encourages us to poach more pears! They'll get you through a fruit-less wintertime. Plus, bypass the pie for these pumpkin cinnamon rolls from King Arthur Flour.
We've been baking our own weekly bread for a while now, which has been extremely satisfying. But on the downside, we've discovered that our homemade bread stales a lot quicker than store-bought bread. This is to be expected, but still leaves us with the odd third of a loaf now and then. Here are five ways we use up those stale bits!
Q: I'm redesigning my kitchen, and love the look of 1950's era vintage ranges, like Wedgewood or O'Keefe & Merritt. But I'm concerned about how well they cook and how easily they can be cleaned.
I've found one with four burners, a griddle, an oven, a broiler and a rotisserie! Should I take the plunge and get it? Or should I stick with my soul-less, but self-cleaning, modern gas range?
Sent by Lisa
How's the Kitchen Cure going? Is your kitchen now neat as a pin? Or do you feel woefully behind? If it's the latter — don't give up! Just do what you can this weekend; just a half hour of purging old supplies and straightening up a utensil drawer can be enough to make you feel refreshed in your space. If you're tackling a bigger project, here's some inspiration from Sara in Washington, who turned an under-utilized closet into a pantry. Read on to see AFTER photos of her great pantry!
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