The Kitchn Archive
2010
August

The Kitchn Archive: Aug 2010

Good Lunches for a College Student with All-Day Classes?
Q: I am a college student with classes three days a week from 8:00am straight through until 2:45pm. My instructor for the 12:00pm class has said we can eat in her class, but it’s speech, and I have no access to a fridge, a microwave, and it would be pretty tough to use a fork or spoon.I am sick and tired of vending machine lunches! Help!Sent by LibbyEditor: Libby, this reminds me of this very similar question:• Brown Bag Meals: Best (Quiet) Snacks for Eating In Class?
Faith Durand
Aug 31, 2010
What To Do If Your KitchenAid Stand Mixer Breaks
This morning, a total kitchen tragedy occurred. My professional Kitchenaid mixer wouldn’t turn on. It has seen me through countless recipes — cakes, cupcakes, icings, breakfast treats and more — but today it decided that enough is enough. Not being one to take things lying down, I put the internet to work and rounded up some links to help all of us get our mixers back up and running when they give us the proverbial appliance finger (you know, if they had fingers, that is).
Sarah Rae Smith
Aug 31, 2010
Can I Freeze Macaroni and Cheese?
Q:  I made a Crock-Pot recipe for macaroni and cheese and it made A LOT of macaroni and cheese. It’s only my boyfriend and me in my house and I don’t think we can eat it all.Is there anything else to do with mac and cheese? Is it freezable?Sent by DarcyEditor: Darcy, the short answer is… yes! Like lasagna and other cheesy pasta casseroles, mac and cheese freezes well. You can freeze it in separate containers, too, for easy lunch reheating.
Faith Durand
Aug 31, 2010
Sweet Techniques: How to Temper Chocolate
When we were developing our recipe for homemade mallomars last week, we decided to go the extra mile and temper our chocolate before dipping. This definitely isn’t something we do every day, but when it’s a special treat, we like the satiny texture and glossy finish that tempering gives the chocolate. Besides, for all its reputation for fussiness, tempering chocolate isn’t all that hard to do at home!
Emma Christensen
Aug 30, 2010
Sunny Cambridge Kitchen: Get the Look
Sarah Coffey
Aug 30, 2010
Help! My Microwave Turntable Won’t Spin
Repairs are expensive. New microwaves are cheap. But you don’t have to spend a dime on either. If your microwave turntable stopped spinning, here’s an easy way to try and fix it. And all you need is some warm, soapy water and your own two hands. • Read the full post at The Kitchn
Faith Durand
Aug 30, 2010
Computers in the Kitchen: 5 Well-Designed Home Offices
Unless you have a separate room in your house designated as the office, the kitchen can be a good place for one. We’re increasingly bringing our computers and iPads into the kitchen anyway. And several of these work stations could easily convert to extra counter space if you’re having a party or need to roll out some sugar cookies.We love the look of a built-in office with plenty of storage and overhead cabinets.
Elizabeth Passarella
Aug 27, 2010
How To Make Your Own Lunch Box Ice Packs
Having an ice pack for your lunch is a great idea when it comes to keeping cold things cold, but did you know you can make them yourself? They’re ridiculously easy, inexpensive, and easy to reuse in your kitchen if their services are no longer needed. Trust us, your fresh salad or tuna sandwich will thank you!Materials1 plastic zip top freezer bag (or vacuum seal type)1/2 cup liquid dish soap (your choice)3 drops food coloring (optional)1 glass jar (optional) 1.
Sarah Rae Smith
Aug 27, 2010
The Microwave Chef: How to Poach an Egg
(Image credit: Faith Durand) Faith over at our sister cooking site, The Kitchn, likes to enjoy a poached egg for lunch now and then. But considering she’s busy managing one of our most popular sites, time is often of the essence, so she’s devised an ingenious way to use the microwave to make one of
Gregory Han
Aug 26, 2010
Better Homemade Yogurt: 5 Ways to Make Thicker Yogurt
Something that comes up again and again in our conversations about homemade yogurt is how to make it thickerFirst off, take a look at the kind of milk you’re using. While you can technically make yogurt with whole, 2%, or non-fat milk, a higher fat content will definitely give you a thicker, creamier yogurt. Also, avoid milk that has been Ultra High-Temperature pasteurized (UHT). This should be indicated on the label.
Emma Christensen
Aug 26, 2010
Make-Ahead Recipe: Crustless Mini-Quiches
Breakfast may be the most important meal of the day, but who has time to cook a hot one before heading out the door? Make a batch of these mini-quiches; they freeze great and reheat in minutes as hot breakfast bites. The lack of crust makes them a snap. A pinch of grated cheese in the bottom of each mini muffin cup forms a shell, and the eggs and filling set inside.
Liz Vidyarthi
Aug 26, 2010
How To Poach an Egg in the Microwave
I don’t usually use the microwave to poach my breakfast egg, but it can come in very handy for a lunch egg. Lentils, brown rice, or a salad can be elevated from a side dish to a main dish with a tender, gooey poached egg on top. Here’s how to make a quick, freshly poached egg in the office microwave. Huge caveat, before you try this: Remember that microwaves come in lots of different configurations.
Faith Durand
Aug 25, 2010
Thick and Creamy: How to Make Greek-Style Yogurt
We absolutely love that rich, thick Greek-style yogurt, especially for mid-afternoon snacks and quick desserts. Whether you use regular store-bought yogurt or make your own, it’s ridiculously easy to turn it into Greek yogurt.All you need is a strainer, a bowl, and some cheesecloth. Fold the cheesecloth a few times so it forms several layers and lay it inside the strainer. Set the strainer over the bowl. Pour the yogurt into the lined strainer.
Emma Christensen
Aug 25, 2010
The Kitchens of Tomorrow We Want Today!
(Image credit: The Kitchn) The modern kitchen has evolved from a corner in the home, to be the center of an entertainment area, with an array of technologies that help illuminate efficiently, access the internet and keep us entertained/informed while we’re putting in time behind the burners. We have some interesting examples of concepts of
Faith Durand
Aug 25, 2010
Look! Deep-Fried Donut Peaches (aka Donut Peach Donuts)
Really, it was only a matter of time before someone took the adorable, UFO-shaped donut peach and turned it into an actual donut. Or doughnut, depending on how you spell it (it is back to school week, so maybe we should get that straight).These deep-fried peaches are from Cathy at Sixpoint Brewery in Brooklyn. She makes lunch there every day and writes about it on her blog, Lunch at Sixpoint.Of course, given the setting, she used a beer batter.
Elizabeth Passarella
Aug 24, 2010
Three Ways to Make Yogurt Without a Yogurt Maker
That’s right, you don’t actually need a yogurt maker to make homemade yogurt. People were turning leftover milk into yogurt for years before these little machines came along, after all! Here are three ways you can make fantastic yogurt using equipment you already own.In order to thicken and set properly, yogurt needs to be kept at around 110°F for 4-6 hours. That’s why yogurt makers, which hold a steady temperature, are so handy.
Emma Christensen
Aug 24, 2010
Before & After: Shelf Liner
The kitchen cabinets in our apartment are relatively new so they’re in excellent condition. To help protect them and keep them looking new longer, I decided to line the shelves. • Read the full post at Apartment Therapy
Faith Durand
Aug 24, 2010
10 Oven Tips that Cut Costs and Keep You Cool
It’s hot. Really hot down here in the south. But as we’re still recovering from the blow of last month’s power bill, we know better than to turn that AC down even just a notch. Instead, we’re keeping cool by using our oven more efficiently when we cook, saving money and bringing down the temp
Faith Durand
Aug 23, 2010
Weekend Meditation: On Knowing When It’s Done
Even before she opens the oven door or lifts the lid of a pot, my mother can tell when something is done cooking. She raises her head a little and sniffs the air. “I think it’s done,” she’ll declare. Or “Not quite yet!” if that’s the case. My mom’s nose is always right. Always.Cooking is a lot about working with our senses and thanks to my mom, I have learned over the years to trust my ears and nose as much as my mouth and eyes in the kitchen.
Dana Velden
Aug 22, 2010
Soda with Bitters: Simple and Refreshing
I love a good gin and tonic in the summertime, and I also enjoy more exotic, herb-tinged sparklers. But lately my drink of choice has been simpler, lower in alcohol and lower in calories. It’s sparkling and perfectly refreshing.Bitters, such as Peychaud’s and Angostura, are herbal concoctions of alcohol and dozens of (usually mysterious) ingredients. They have bitter, complex flavors and they are usually used as a flavor accent in cocktails.
Faith Durand
Aug 20, 2010
Before & After: A Pantry With A Twist
Some people have open racking, some people love their cabinets. Others are fortunate to have a walk in pantry, but they always seem to easy to clutter up. This transformation takes an average pantry from bogged down to beautiful in just a few seconds and can be implemented into your own kitchen, no matter what type of storage space you have!Now using lazy susans are one of those issues that people are on the fence about.
Sarah Rae Smith
Aug 20, 2010
Ina Garten’s Favorite Cocktail: Plus Party Cocktail Tips!
I chatted with Ina Garten last week, in an interview about her upcoming book. And of course, since Cocktail Week was impending, I had to ask her about her favorite cocktail! Here’s what she said, along with some tips for throwing parties when cocktails are involved.Garten’s favorite cocktail to serve at home, she said, is the old-fashioned whiskey sour. She loves the old-fashioned taste, and the fact that it can look so great when served in a martini glass.
Faith Durand
Aug 20, 2010
Recipe: The Meg Ryan – A Bright & Bubbly Berry Drink
If you’re not a classical alcoholic drink (or a Shirley Temple) chances are you don’t get the luxury of a real name. So we’re going to call this light and luscious drink a Meg Ryan. Even if you’re not a fan of her acting style, you simply can’t help but love the woman. She’s light and airy, makes funny little faces and at some point in time you’ve wanted to be her or at least have her hair.
Sarah Rae Smith
Aug 19, 2010
Dinner Idea for Hot Summer Nights: Antipasto
Too hot or too tired to cook? Consider making an antipasto dish as your main meal. Long considered a “first course” in traditional Italian meals or as a shared appetizer plate in Italian-American restaurants, antipasto dishes are filling and satisfying, can be made ahead, and best of all, can be served cold!There is no hard and fast rule for what goes on an antipasto plate. I like to serve mine over a bed of arugula or other mixed greens, but this is not absolutely necessary.
Kathryn Hill
Aug 19, 2010
DIY Training Chopsticks
Last night we had a special dinner with all four grandparents. Everyone was using chopsticks and of course the kids wanted to use them as well so we quickly made two pairs of training chopsticks. • Read the full post at Ohdeedoh
Faith Durand
Aug 19, 2010
Cocktail Parties: 5 Hors D’œuvres & Cocktail Pairings
We talk a lot about pairing wine and beer with food, but what about cocktails? Do you sip cocktails with snacks or with meals — or do you just drink them alone? If you drink them with a bite of food, do you have pairings that you love? Here are a few ideas for pairing cocktails with delicious snacks.What makes a good pairing of cocktail with appetizer? Do you look for complementary flavors, colors, or textures?
Faith Durand
Aug 18, 2010
Spotlight on Marionberries: Marionberry Agua Fresca
Living in the Pacific Northwest brings forth an incredible and diverse bounty of produce — especially during this summer harvest season — but there’s one fruit that stands alone as the most definitive taste of Oregon summer.The big, shiny, tender marionberry is a local delicacy with about a two month window (late July to early September) at local farmers’ markets and grocery stores.
The Kitchn Talent Search
Aug 18, 2010
Why Drinks Taste Better When Sipped Through a Straw
We are big fans of Fine Cooking‘s Kitchen Mysteries with the Food Geek column; Brian Geiger investigates and examines readers’ questions and kitchen science mysteries.Here’s one post we thought was fascinating: Why some things taste better when sipped through a straw. Yes, they actually do, and no, you’re not imagining it!Geiger goes on a long exploration of what, exactly, creates flavor on our tongues.
Faith Durand
Aug 18, 2010
Appetizer Recipe: Cherry Tomato Bites
Summer is slowly coming to a close, but tomato season is still in full swing. In honor of the great tomato, here is a fresh and tasty appetizer perfect for outdoor entertaining. These tomato bites are the perfect marriage of juicy cherry tomato, dense mozzarella, and basil. You can even stick a toothpick in them to make them more party-friendly. Zoe Nachman is a graphic designer, photographer, and cook based in Atlanta, Georgia.
The Kitchn Talent Search
Aug 17, 2010
How To Make Beer Popsicles At Home
(Image credit: Apartment Therapy) Yesterday we mentioned the beer push up pops that are being served in New York, but since a trip out isn’t on the agenda for us, we decided to take matters into our own hands. We learned lots of tricks along the way and although this isn’t the healthiest summer treat
Faith Durand
Aug 17, 2010
Customized IKEA Kitchen: Get the Look
(Image credit: Apartment Therapy) IKEA is a common source for kitchen renovations, in part because it can be easily adapted and customized. Roy and Jen’s New York home offers good ideas for personalizing an off-the-shelf kitchen. Their cabinets come from IKEA, but their custom shelving and semi-custom kitchen table tailor the space to their needs.
Sarah Coffey
Aug 16, 2010
Try This! Easy Homemade Ginger Ale
We have had an epiphany. And it’s called homemade ginger ale. You have to try this.We’ve made a version of this before using homemade ginger syrup, but this is a whole different ball game. This recipe from Crumpets and Cakes has you combine grated ginger, sugar, lemon juice, water, and a pinch of baker’s yeast in a 2-liter bottle. That little bit of yeast is all that’s needed to get this concoction nicely fizzy. After a few days, it’s ready to be sipped.
Emma Christensen
Aug 16, 2010
Best Technological Kettles For Tea Lovers
While I love coffee, I can’t drink it everyday, so I drink a lot of tea. I’ve cut down on my strong Orange Pekoe tea consumption as well, to cut down on the stimulants in my diet, but I still have a cup every day. Here are some of the best tea brewers available right
Faith Durand
Aug 16, 2010
Weekend Meditation: That Time of the Year … or counting the jars in my pantry
Fall is starting to arrive. I know that sounds crazy, what with all the sunshine and heat (or, in my case, thick billowy quilts of summer fog) but you know what I mean: school supplies and wooly, toast-colored clothes are sprouting up in the shops, vacations are starting to wind down, the days are growing shorter. Little hints of autumn, not quite here yet, but leaving messages to let you know it’s on it’s way.
Dana Velden
Aug 15, 2010
How To Make Beer Popsicles At Home
Yesterday we mentioned the beer push up pops that are being served in New York, but since a trip out isn’t on the agenda for us, we decided to take matters into our own hands. We learned lots of tricks along the way and although this isn’t the healthiest summer treat you can eat — that doesn’t mean you shouldn’t try it at least once!
Sarah Rae Smith
Aug 13, 2010
Help! Why Doesn’t My KitchenAid Ice Cream Maker Work?
Q: Last summer, we bought the KitchenAid ice cream maker attachment, with hopes to be churning out gourmet homemade ice creams like nobody’s business. Thing is — I’ve tried it a number of times with absolutely NO success. Last night, I gave it one last try on my own (following The Kitchn’s recipe for vanilla ice cream), and after 90 minutes, it hadn’t even started to thicken or become ice cream-like.
Faith Durand
Aug 13, 2010
Hormones in Food: New Study Encourages a Closer Look
Driving home from work yesterday, we were mesmerized by a story we heard on NPR’s All Things Considered. Given our preoccupation with what’s in, on, and around our food, we were sucked in when we heard that a new study shows that young girls are maturing at a faster rate than ever—and what’s in the
Faith Durand
Aug 13, 2010
How To Make Ice Cream Without an Ice Cream Machine: An Easy, Foolproof Method
This method for making ice cream in a bag is very popular with our readers, but honestly, I find it to be a bit of a pain. I think I’ve found a better way to make ice cream without a machine.A bite of ice cream made with this method. It has been in the freezer for about 1 hour, so it isn’t completely solid or cured yet. You can see how smooth it is, with only a bit of texturing from ice crystals. This recipe was predominantly made up of milk, so this is to be expected.
Faith Durand
Aug 12, 2010
Recipe: Rose Geranium Ice Cream with Pistachios
I have a little rose geranium plant in my garden, and I’ve been looking for a chance to use it all summer. And now, this is it. A delicately fragrant, rose-scented ice cream studded with salty green pistachios.This is a simple, eggless ice cream based on Jeni Britton’s method. It’s very easy, and it comes out deliciously creamy. I steeped the mix overnight with rose geranium leaves, and added just one teaspoon of rosewater for a little extra rose flavor.
Faith Durand
Aug 12, 2010
Product Review: DeLonghi Gelato Maker
I have a dilemma. If I opened this ostensibly fair and balanced review with my true, genuine feelings about this gelato maker from DeLonghi, I would sound like a shill. See, I am swooning over this machine. There you have it.But I want to give at least an appearance of critical judment, so I’ll explain how this thing works and why I like it so much, so far. At this point I have only made two batches of ice cream in it, so my love is new-minted.
Faith Durand
Aug 12, 2010
How Do I Banish Cooking Odors in a Studio Kitchen?
Q: I live in a cozy 400SF studio apartment, including a tiny open kitchen. I love it — except for one small issue: after I cook a more fragrant dish (salmon, bacon) the scent hangs in the air despite my best efforts of homemade natural air sprays, fans, and open windows. Any ideas for how I can enjoy cooking in my mini kitchen but keep the air fresh?Sent by BHSEditor: BHS, here are a few past posts where we’ve dealt with this same issue:• Try This!
Faith Durand
Aug 11, 2010
Recipe: Plum Sorbet with Lemon Verbena Cream
I’ve always felt that the proper treats for August were red, dripping, icy things. Things you get off the ice cream truck, like ice cream sandwiches with chewy cookie covers, tall flag-striped popsicles, and little cups of red ice drenched in a syrup you suck away, leaving clear icy crystals that crunch between your teeth and give you a sweet, piercing headache. Well, here’s a red, drippy sorbet to banish the heat, but with a grown-up twist and a creamy, herbed topping.
Faith Durand
Aug 11, 2010
Before & After: Michael’s Kitchen Makeover
(Image credit: The Kitchn) Michael’s got a very lovely cottage that he shared with Apartment Therapy last week. A warm, ultra inviting space, it’s one of those homes that looks so fully formed design wise that you feel like it must have looked just as charming as it does now for a long time. That
Faith Durand
Aug 11, 2010
No Pints? The Best Container for Storing Ice Cream
Some of us looked long and hard to find the perfect pint containersThe tip came from Serious Eats—it was #8 on a list of 10 tips for making homemade ice cream. Apparently, storing ice cream in shallow containers helps it keep its creamy consistency longer.• Read the list at Serious Eats.I actually store my ice cream in shallow containers.
Elizabeth Passarella
Aug 10, 2010
Hot Tip: Keep Picnic Foods Safe With Unshelled Peanuts
This weekend we took a few minutes to catch up on some of our neglected magazines, and we ran across a great tip for packing a picnic lunch. We thought we were pros at packing the best picnic lunch possible, but leave it to Martha Stewart to put us in our place… with peanuts. •
Faith Durand
Aug 10, 2010
In Search of the Perfect Market Bag: 12 Sources
(Image credit: The Kitchn) When you make a lot of trips to the farmers market, it helps to have a good market bag — one that holds the right amount of produce, lasts, and is comfortable to carry. Depending on your needs, here are 12 sources for classic styles, compact models, and bags designed with
Sarah Coffey
Aug 9, 2010
Recipe: Cool Melon Salad with Hot Bacon
This summer salad is based on one from Nigel Slater, always a trustworthy source. It’s perfect for the summer since the only thing you have to cook is the bacon which isn’t so bad, especially if you use Elizabeth’s low and slow method. (If it’s really hot, you can always use the microwave.) Read on for the recipe. Nigel’s recipe is a bit simpler, using parsley instead of the mint and arugula/cress. You can find it on his website, here.
Dana Velden
Aug 9, 2010
Build a Table From Scratch, Then Enjoy a Local Meal On It
How would you like to take a weekend away in Vermont, build an authentically local wood table from scratch with 15 other people, and then finish off the weekend enjoying a bountiful dinner on it prepared by local chefs? If this sounds up your alley, then you need to check out The Naked Table Project.
Faith Durand
Aug 9, 2010