Guide to Clay Cookware: Best Sources
(Image credit: Apartment Therapy) Clay cookware might seem delicate, but like cast iron, it can go from stovetop to oven to table. Unglazed clay can also be seasoned to retain flavors, and since clay is more porous than iron, it’s better at retaining moisture. • Read the full post on Marketplace
Jan 31, 2011
Recipe: Spinach and Artichoke Dip
Nothing gets a Southerner more riled up than football. Where I grew up (War Eagle!), Saturday is sacred and tailgating is nothing less than an art form. And while the big game is definitely the priority, the food usually comes in a very close second. In case you’re not familiar with SEC football etiquette, let me teach you a little something. In my town, campers and RV’s start showing up first thing Thursday morning &mdash as early as they’re allowed.
Jan 31, 2011
Popcorn Popping Tip: Start with Just 3 Kernels
Sometimes I get a little nervous when dealing with hot oil for popcorn. If it gets hot too fast and I’m not moving the pan around, kernels can burn pretty quickly. And, it’s a bit tedious to stand at the stove shaking the pan. Here’s simple solution to know just when the oil is hot.Next time you make popcorn on the stove, after pouring oil (vegetable oil, peanut oil, or other oils capable of high heat) in the pan, crank up the heat and add 3 popcorn kernels.
Jan 31, 2011
Muffin Tin Cookies
My son has never said no to a cookie and he (and I) would especially say yes to a bite-sized muffin tin cookie. Rebecca of Cooking With My Kid made some and reports that baking them this way makes them extra soft and chewy inside. Her family declares them “crazy good.” • Read the full
Jan 31, 2011
Halving Casseroles: Tips for Reducing the Size of a Recipe
Casserole recipes are usually sized for a crowd. They are often designed to feed 6, 8, maybe even 10 people! But if you’re just cooking for one or two, that’s too much. The good news is that most casseroles are extremely easy to size down. Here are a couple of tips and guidelines for taking any one of the recipes we’ve posted during Casserole Week and adjusting it to a half-batch size.
Jan 28, 2011
Study Finds People Ate Less Sustainably in 2010 vs. 2009
I’d like to think more folks are jumping on the local and organic bandwagon, but according to a recent study, that number isn’t on the rise. In fact, the number dropped by 6% from 2009 to 2010! • Read the full post at Re-Nest
Jan 28, 2011
Recipe: Asian Cabbage Rolls with Spicy Pork
As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother’s Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction.
Jan 27, 2011
Cocorico Cooker from Kidsonroof
WANTED: stylish Dutch-designed play kitchen small enough for even a tiny apartment that will delight kids while satisfying your new year’s green resolution, for under $30. • Read the full post at Ohdeedoh
Jan 27, 2011
Dessert Recipe: No-Bake Boston Cream Pie Strata
Here is one of my all-time favorite desserts: It looks and tastes like a dessert casserole, but it spends no time whatsoever in the oven. It is an icebox cake composed of layers of graham crackers and fresh, homemade vanilla pudding, topped with fudge frosting. When it sits together in the fridge overnight, it melds into a luxurious cake-like texture. So yummy, and easy, too!
Jan 26, 2011
Kitchen Shortcuts: Degrease Sauces with a Turkey Baster
I am an impatient cook. If I’m going to make a sauce or gravy out of the liquid I just used for braising, I want to do it right now. I don’t want to laboriously skim the fat off with a spoon or wait for anything to cool. Fat separators are all well and good, but what about using a tool I already own? Enter the turkey baster.Here’s what I do: squeeze the turkey baster bulb, insert it into the liquid below the fat line, and let go.
Jan 26, 2011
Fake Blueberries: Another Reason to Make Your Own Muffins
Ever bite into a blueberry muffin and taste a clump of blue sugar? This week the LA Times reported on findings that this phenomenon is widespread across some major supermarket brands. Many popular brands of muffins, bagels, and cereals labeled as blueberry don’t actually contain any of the little berries. Did you know?This isn’t much of a surprise to most of us, but what is news to me is the lengths food companies will go to describe these falsities in ingredient lists.
Jan 26, 2011
Do You Want Touchscreen Displays On Your Appliances?
People seem to love colors touchscreen displays, which is why they are starting to pop up in the kitchen. Do you think that having a touchscreen on your oven or washer is really necessary? Sure, they can be fun to visualize data, but it seems like manufacturers are putting touchscreens everywhere. • Read the full
Jan 26, 2011
Aside From Pudding, How Can I Use Tapioca Pearls?
Q: I have a box of large tapioca pearls that I bought for a dessert. I love tapioca pudding but I’m the only one in the house who eats it.Any suggestions for non-dessert recipes? Thanks!Sent by RachelEditor: Rachel, depending on how large your tapioca pearls are, you could make some sort of boba (bubble) tea with it! We love milk tea with cooked tapioca pearls in the bottom of the glass.
Jan 25, 2011
Simple Tip: Let Your Casseroles Rest
A casserole is a great low-maintenance, hands-off dish to make for a dinner party; you can finish the side or salad while it’s cooking and still have time to sip a cocktail with your friends. But when you’re thinking about the timing of the meal, add on at least 10 minutes for the casserole to sit when it comes out of the oven. It’s just like resting meat.This is especially important for casseroles that have a decent amount of liquid or gooey cheese in them.
Jan 25, 2011
What Can I Do With Camembert Cheese?
Q: What can I make with Camembert that doesn’t amount to Baked Cheese? I keep getting a wheel of it weekly from my CSA and there are only so many panini a girl can eat.I’ve heard this cheese needs to be used pretty quickly. Help! Sent by HeidiEditor: Heidi, oh yum! Camembert is delicious with just a hunk of bread and jam, too. But yes, if you’re getting a wheel every week that’s a lot of cheese and bread!
Jan 24, 2011
How To Clean Baked On Food From Just About Anything
Over the years we’ve heard some really great advice when it comes to cleaning the most baked on, never coming off, impossible to remove food stuffs. It doesn’t matter if you cook with non-stick, all clad or cast iron, it’s time to learn how to keep them looking their best with these simple tips! Posts Pictured Above Are Bolded Below • How To Clean a Cast Iron Skillet • How Do I Clean the Stains Off My Le Creuset Dutch Oven? • So Shiny!
Jan 24, 2011
Recipe: Ham & Linguine Casserole, Mother of All Casseroles
I happen to own an extensive collection of Southern community cookbooks. My library includes tomes from junior leagues, churches, and schools, and all are equally cherished. Why? Because a community cookbook is like a time capsule. Its year of publication marks what families were cooking and eating and reflects the taste and traditions of a generation.My collection ranges from the early 1900’s to present day.
Jan 24, 2011
Modern Greenhouse Kitchen: Get the Look
(Image credit: Apartment Therapy) This rooftop kitchen has greenhouse-style windows that flood the space with light, but it’s the stripped-down, natural aesthetic that we’re interested in. While some of the elements of this kitchen are definitely on the higher end, others are obtainable for less than you’d think. • Read the full post on Marketplace
Jan 24, 2011
Before & After: A Super Simple Pantry Fix
(Image credit: The Kitchn) It occurred to me recently that I hadn’t actually considered the state of my pantry ever since I had moved in…over 6 months ago. Uninspiring, messy and not the least bit organized, I knew this wasn’t a huge project, but one in which a little time and money could make a
Jan 24, 2011
FoodFarm By FoodFun
FoodFun is a parent-owned business that makes educational games about food groups, healthy foods and food sources. The goal is fun lessons about healthy food, and with FoodFarm, kids learn where their food came from. • Read the full post at Ohdeedoh
Jan 20, 2011
Pretty Party Trays: How To Make Prosciutto Rosettes
One of my favorite ways to welcome guests before dinner is to offer a tray of small nibbles — a few slices of cheese, some bread and pickles, and some cured meats. It’s easy, convenient, and delicious, especially when a nice glass of wine is poured as well! But up until now I have been at a loss when putting out prosciutto on an appetizer tray.
Jan 19, 2011
A Versatile (& Gluten-Free!) Recipe: Sweet Potato Sformato
A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad. Like a soufflé, a sformato starts off with a bechamel sauce.
Jan 19, 2011
Sustainable Diets: Invasivores Take the Stage
Locavore, we understand; we even follow the philosophy. An insect diet, we could get behind in certain circumstances. But now there’s a whole new word on the menu: invasivores. Have you heard of it? • Read the full post at Re-Nest
Jan 19, 2011
Kitchen Shortcuts: An Easy Trick for Straining Stock
I like my homemade chicken and vegetable broth to be very clear and free of floaty particles, so I usually take the extra step of pouring it through a coffee filter. The only problem is that the filter seems to clog almost immediately. Does this happen to you? If so, here’s a great trick I recently learned for keeping those filters free of clogs.The trick is to wet the filter with a little plain water before starting to filter the broth.
Jan 18, 2011
Weekend Meditation: Sucking on Chocolate &amp Other Winter Pastimes
Ah, January! What keeps us going in this most wintry of months when the sparkle and pop of the holidays are well behind and there’s plenty more winter ahead? Here in my mild west coast climate I count myself lucky as I can still find much to inspire me in the farmers’ markets, especially if I’m interested in something orange (twenty kinds of citrus, the last of the persimmons) or deep green (kale, kale, kale!) What about you, dear readers?
Jan 16, 2011
Kitchen Cabinets: Getting Rid of What You Don’t Use
The key to cleaning out your kitchen is to ask yourself: what do I actually use? You can rationalize keeping most items — even that can of tomato soup that’s been hanging out in the back of your cabinet for the past few years. Yet, your past is the best predictor for future use. If
Jan 14, 2011
Food Trend Prediction: Finger Limes
We’d never heard of finger limes before a few months ago, but now we’re seeing them pop up all over the place. Which seems appropriate since they’re also known as “citrus pop rocks”!The pulp inside these skinny citrus fruits is made of hundreds of tiny balls of juice, edible bubbles that literally burst between your teeth. How cool is that?Also called citrus caviar, finger limes are native to the rainforest regions of Australia.
Jan 13, 2011
Repurpose Your Junk Mail In The Kitchen
Although I should have bought a proper set of kitchen funnels by now, there are too many things that can be used instead. More often than not it’s the top of a soda pop bottle that’s been cut off, but since we’ve tried to eliminate buying such things we’ve been on the lookout for something
Jan 13, 2011
Looking for Decorative Refrigerator Magnets or Decals
Q: In an attempt to declutter the kitchen I have removed the various photos and notes that accumulate on the refrigerator over time. Our fridge is black and the solid dark surface seems a little much, but I don’t want to go back to the clutter.Does anyone know of a company that sells large decorative magnets? Not necessarily something that will cover the entire surface — I’m thinking some sort of large swirl or flower design? A refrigerator accessory, if you will.
Jan 12, 2011
How To Clean Your Dishwasher
(Image credit: Kimber Watson) It might sound unnecessary to clean the actual dishwasher, but it is a necessary evil if you want your dishwasher to run efficiently. Not to mention, your dishes will be cleaner and your dishwasher will smell fresher, too! • Read the full post at Apartment Therapy
Jan 11, 2011
Quick Tip: Rub The Salad Bowl with Garlic
We love garlic in our vinaigrettes, but find that the raw stuff often becomes too pungent and overpowering. A chef friend recently suggested we try rubbing the salad bowl with a clove of garlic. The result is magical: a pleasant background note of garlic infused throughout the salad. You have to try this!We think this garlic tip works in two ways.
Jan 10, 2011
Retro Kitchenware: Vintage & Newstalgic Finds
(Image credit: Apartment Therapy) In cold, dreary January, a little bit of retro-style color can be a welcoming sight in the kitchen. Pull out that flame-colored Dutch oven that’s been hiding in the cupboard, or go on the hunt for some vintage or newstalgic canisters and cookware to brighten your home. • Read the full
Jan 10, 2011
Ingredient: New Print Magazine for Young Cooks
The digital alert of “You’ve Got Mail” is just never going to be able to compete with the excitement generated in finding a full-color kids magazine arriving on your actual doorstep. Each issue of Ingredient includes all kinds of food-related goodies such as how to churn your own butter, what foods Christopher Columbus discovered, and
Jan 10, 2011
Simple Human Compost Container
Simple Human makes great looking products, so I was excited to see their take on the countertop compost pail. I have a similar aluminum pail at home, but there’s one feature the Simple Human pail has that I’m now wishing mine had as well! • Read the full post at Re-Nest
Jan 7, 2011
Pea Soup Thursdays: A Finnish Tradition
When thinking of pea soup, I can’t help but also think of pancakes and Thursdays. Does this sound strange? Well, it all began in Finland, you see…I probably ate pea soup for lunch on 98% of the Thursdays in the year I lived in Finland as a student. The university’s cafeteria served it every Thursday alongside its traditional pairing of thin pancakes and jam.Why?
Jan 6, 2011
Recipe: Cream of Celery Soup with Bacon
Celery is one of those things that can languish in the back of our fridge for a long time. It’s hard to use an entire bunch. We chopped three or four stalks into our Thanksgiving stuffing, and this is what we did with the rest… Celery soup isn’t too complicated (the general idea goes something like this). And celery itself isn’t all that flavorful.
Jan 6, 2011
Molly Wizenberg’s Curried Lentil Soup
After the sugar-rush that is the holidays, I always find myself turning to substantial salads and homey soups for a change. And today I’m thrilled to share with you a recent favorite I’ve added to my arsenal of “best ever” soup recipes.This past fall, Emma posted a recipe review from the blog Orangette written by Molly Wizenberg. The recipe was for a Red Lentil Soup with Lemon, and boy it’s a stunner.
Jan 6, 2011
Mrs. Bean’s Famous Nutmeg Ginger Apple Snaps
I finally saw Fantastic Mr. Fox, and now I just have to bake up a batch of these cookies! Those plus an awesome lunchbag, and more, below.Today’s Delicious Links• Kari’s Version of Mrs. Bean’s Famous Nutmeg Ginger Apple Snaps – Yes, Mario Batali did an official recipe for the movie, but these look better to me. At Vancouver Observer.• No. 215 – A waxed canvas lunchbag from Artifact Bag Co.
Jan 6, 2011
Immersion Blenders: Should You Buy One?
Whenever our food processor leaves chunks in a puréed soup or we don’t feel like hauling out the mixer to make whipped cream, we think about buying an immersion blender. We’ve viewed this handheld blender an unnecessary additional kitchen gadget for years, but now we’re starting to revise our opinion. The biggest thing an immersion blender has going for it is ease of use. It’s handheld, light, and easy to maneuver.
Jan 5, 2011
Not Just a Doorstop: How to Eat (and Enjoy!) Fruitcake
Poor fruitcake. It gets such a bad rap for being cloyingly sweet, heavy as a doorstop, and generally inedible. If you were gifted with just such a treat this holiday season, don’t automatically shove it to the back of the freezer. Here are a few suggestions for how you might eat and actually enjoy that fruitcake.Part of the problem with fruitcakes is in the name. We hear “cake” and we expect something light and fluffy. Fruitcake is really more of a candy-like confection.
Jan 5, 2011
Warm Blueberry Soup
This New Year’s Day, at a leisurely late Saturday morning hour, my husband and I hosted a New Year’s brunch with friends and family. While hearty dishes of eggs, meats, and pastries crowded the spread, it was this warm blueberry soup that welcomed my 2011.This Scandinavian recipe for blueberry soup was originally published in the Anchorage Daily News and I found it via Scribbit, a blog about an Alaskan mom (no, not that Alaskan mom).
Jan 5, 2011
Do You Have a Favorite Soup Cookbook?
While I’m not usually a fan of single subject cookbooks, I make an exception for the soup cookbook. I guess it’s because soup can be so incredibly versatile: hot or cold, hearty or light, meat-filled or vegan, creamy or chunky. Soup can be served for breakfast, lunch, dinner or dessert and is an important part of nearly every cuisine around the world.What’s your favorite soup cookbook? Read on for my top three recommendations and add your own the list in the comments.
Jan 5, 2011
Help! Why Did My Chicken Soup Turn Into Jell-o?
Q: For Christmas I received a Lodge cast iron Dutch oven and took the opportunity on my snowed-in Monday to roast my first chicken. On Tuesday I made a very simple first soup. The soup came out pretty good, if I do say so myself, but when I put them into the fridge for the night they turned gelatinous!
Jan 3, 2011
Recipe: Black-Eyed Pea Soup with Andouille & Collards
Wow, I can’t believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I’m still full from the past month of indulgent cooking, but I can’t wait to eat my way through 2011 with all of you dear readers!Speaking of indulgences, I am not making any food or diet resolutions this year. I just try my hardest to live a balanced life all year long. Well, most of the time.
Jan 3, 2011
Weekend Meditation: A Quiet Day with Scrambled Eggs
Winter Trees All the complicated details of the attiring and the disattiring are completed! A liquid moon moves gently among the long branches. Thus having prepared their buds against a sure winter the wise trees stand sleeping in the cold. Welcome to a new year, dear readers. The hustle-bustle, tinsel-trimmed, sage-and-cornbread-stuffed days are safely behind us now. It’s time to put it all away, return to order, straighten up and simplify.
Jan 2, 2011