The Kitchn Archive
2011

The Kitchn Archive: 2011

Kitchn Archive - 2011
Page 14
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
Sarah Coffey
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
Faith Durand
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
Faith Durand
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?
Regina Yunghans
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.
Elizabeth Passarella
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.
Megan Gordon
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.
Faith Durand
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.
Emma Christensen
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.
Emma Christensen
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).
Regina Yunghans
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.
Dana Velden
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!
Faith Durand
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.
Nealey Dozier
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.
Dana Velden
Jan 2, 2011