Roasting a chicken doesn't have to be a special weekend affair. A small chicken really only takes about an hour to cook, so we can easily make it for weeknight meals, too! Put it in the oven when you get home from work and let it cook while you wind down from the day. It's that simple.
Plus an Upside Down Apple and Fig Yogurt Cake (with a new arrival!).
It's almost Valentine's Day, and if you're eating at home on Valentine's next weekend, then there's a pretty good chance you'll be eating steak. So we're curious: What do you think is the very best way to cook a steak, and why?
We're all familiar with the concept of a book club but what about one that centers around the themes of food, cooking, eating? With all the food memoirs and cookbooks being published these days, there is plenty of material to choose from. Read on for our suggestions of how to get a food lit or cookbook book club started, tips on how to host a group and a list of suggested titles to get you going.
The question last week about cleaning up an epic honey spill in the pantry reminded us of this tip: Store your honey in a ramekin or small bowl.
Q: Does anyone have a roll-out sugar cookie dough that isn't too sticky?
I would like to make some Valentine cut-out cookies for my daughter to take to school for a Valentine's Day party later this week and the lemon-studded dough I used yesterday was so sticky and moist (even AFTER refrigerating it at various points during the entire process) that after about only 1 dozen cookies that I gave up.
So frustrating! Can anyone help?
Sent by Rosie
This hanging fruit basket has been making the rounds on the interwebs, and we're feeling strangely mesmerized by the design. It definitely walks the line between modern style and possible tackiness. What do you think?
We love Mason jars. We use them for all sorts of things around the kitchen. So when we first saw the prototypes for these universal lids that add even more functionality to our Mason jars, and to cleaned-out jelly and tomato sauce jars too, we were pretty impressed. Well, that prototype is now in production and for sale.
We love cooking with shallots. Their sweet, mild flavor is a great asset in many dishes, especially uncooked salads and slaws that need some onion. But we really don't enjoy peeling shallots. They're trickier even than garlic; their papery skins are stubborn and sticky, and often wind around multiple cloves deep into the shallot itself.
Here's one way to make peeling shallots a little easier.
Our new home office is housed in the kitchen — and we love it. We face the living room windows and front door (great feng shui). Not to mention the space feels cozy and in the center of it all.
My book club met to discuss The Gastronomical Me by MFK Fisher recently. I last read Mrs. Fisher when I was quite young, and while I fell in love with her, and all the places she had lived and the food she had eaten, I don't think I ever really understood her. Or at least I didn't quite pick up on her subtleties and deeper explorations, and how adept she was at hiding in plain sight.
Popular posts published on The Kitchn this week included several tips on caring for cast iron cookware, a bright and inspiring kitchen tour, Super Bowl dips and spreads, and good ideas for smoothies from Alton Brown.
15. Kitchen Tour: Gretchen and Rachel's DIY Kitchen
14. Make A High Traffic Kitchen Mat For Less Than $20
13. Why Do All My Cookies Turn Out Cake-Like?
12. What Is the Best Way To: Fry an Egg?
11. Kick Off Your Party: 10 Super Bowl Dips and Spreads
What's cooking this weekend? Are you staying in the kitchen this weekend? We are, since we are apparently in the path of a serious snowstorm. We're thinking about baking bread and cooking brunch. What about you? Have any of our how to tutorials this week inspired you to try something new this weekend?
I'm teaching a class this evening based on the desserts in my book, The Greyston Bakery Cookbook and so this week I spent some time with the four recipes we'll be making, just for practice (it's been a while.) If you live under the illusion that baking is too scientific for your culinary skill set — nonsense — then this Free-Form Apple Tart is what you should make to prove to yourself that you can bake an elegant dessert.
In our discussion of cast iron cleaning, we mentioned that you can rub rust away using a raw potato. This tip is so unusual, yet handy (and non-toxic!), that we thought it deserved its own spotlight. And the potato trick isn't limited to cast iron – you can use it to remove rust from baking pans, knives, and other household tools.
© 2010 Apartment Therapy
