The Kitchn Archive
2013
March

The Kitchn Archive: Mar 2013

Emerging
The last day of March. Easter. Passover. Asparagus and pea shoots in the market.  Renewal time. Emerging time, with tender greens, and cherry blossoms, and rhubarb. The turning of winter into spring is in full force now. How will you celebrate? The First Salad of March It is succulent, dainty, intense. It is crisp as new money. It lights up my blood and urges fur from the backs of my hands. I want to roll in leaves that are still lumps on twigs.
Dana Velden
Mar 31, 2013
Rainbow Sprinkle Cake, Why Panna Cotta Is the Perfect Dessert, Decadent Vegan Desserts, and Naturally-Dyed Easter Eggs
Happy Easter weekend, friends! Take a little time this morning and catch up on this week’s most popular posts, including how to make your own fabulous rainbow sprinkle cake, 10 surprisingly vegan desserts, and a few thoughts on why panna cotta is truly the perfect dessert. Enjoy!15. Tip: Add a Crunchy, Crackly Top to Cakes and Quick Breads14. Recipe: Fruit Crumble with Oats & Dates (Gluten-Free, Nut-Free & Vegan!)13.
Cambria Bold
Mar 30, 2013
Is Chocolate Your Very Favorite Thing, Like Ever?
A Visit with Woodblock Chocolate in Portland, OregonAs Dessert Week draws to a close (aren’t you sorry to see it go? We are!) let’s talk about chocolate for a moment. Chocolate inspires the most passionate responses — I know people who say, hyperbolically, that they could not live without chocolate, that their ultimate dessert is a wedge of the darkest chocolate cake imaginable.
Faith Durand
Mar 29, 2013
Dying Honeybees: Scientists and Beekeepers Blame Pesticides
Why are all the honeybees dying? In the last year alone, a shocking 50 percent of of the hives needed to pollinate many of the country’s cropsThe Agricultural Department, according to a recent article in The New York Times, underscores the importance of bees to our country’s food supply: “A quarter of the American diet, from apples to cherries to watermelons to onions, depends on pollination by honeybees. Fewer bees means smaller harvests and higher food prices.
Cambria Bold
Mar 29, 2013
Celebrate! A Step-By-Step Rainbow Sprinkle Cake Tutorial
Some days you want a dessert that goes all out. Some days you want — scratch that, need — a rainbow sprinkle cake in your life. And The Cake Blog has an easy-to-follow tutorial to make it happen.How does one coat an entire cake in sprinkles? Well, you need a couple cardboard cake rounds, a generous coating of icing, and a shallow tray filled with one kilogram of rainbow sprinkles. (Add one unicorn and we’ll be living out every dream I had at age eight.
Anjali Prasertong
Mar 28, 2013
Why Panna Cotta Is the Perfect Dessert
The word “perfect” is a one-size-fits-all label in the blogosphere, applied to everything from our lipstick du jour or the latest chocolate cookie to blow our minds. So when I use the word perfect to describe the dessert that I think has it all, the dessert that everyone should have memorized and ready to go, I do so with some trepidation. Does perfect go too far? No, it doesn’t.
Faith Durand
Mar 27, 2013
6 Resources for Making Fun and Colorful Naturally-Dyed Easter Eggs
It’s that Easter egg-dying time of the year! I grew up using store-bought colored dye pellets that we dropped into bowls of water and vinegar, with wild and lurid results. This mild trauma has lead me down the path of natural dyes, which have come a long way from their murky, muddy hippie days. Read on for a roundup of sources for fun, innovative ways to dye and decorate eggs without all the chemicals.
Dana Velden
Mar 27, 2013
Can I Make Olive Oil Cake Without Citrus?
Sent by Janelle Editor: Janelle, the olive oil cakes I have made use citrus zest or juice to flavor the cake. You could try another flavor in place of lemon or orange, such as vanilla or almond extract. Here are a few more flavoring ideas:→ Beyond Vanilla: 6 Additional Extracts and Flavorings for DessertsReaders, have you also found that citrus is used simply for flavoring in olive oil cake recipes? What would you recommend adding in place of lemon or orange?
Anjali Prasertong
Mar 27, 2013
Have You Ever Tried a “Freshly Cracked” Wheel of Cheese?
Whole Foods event As it turns out, you don’t simply just crack a wheel open. It’s actually a skilled practice requiring an assortment of tools to get that just-so crumbly texture we all know and love — and you thought cracking open a coconut was hard! Once opened, the first thing I noticed was the aroma. That unmistakable salty air of Parmigiano that you can seemingly taste.
Chris Perez
Mar 26, 2013
Beyond Vanilla: 6 Additional Extracts and Flavorings for Desserts
Who doesn’t have vanilla extract in their pantry right now? If not the extract, then maybe vanilla paste or whole vanilla beans. But what about those other flavorings you see on the grocery shelves? Read on for six additional extracts we like to have on hand for making desserts.It’s confusing to know the difference between flavorings and extracts as the terms can be used interchangeably. In general, an extract has been made with the natural ingredient.
Dana Velden
Mar 25, 2013
Quick Tip: Separate Your Measuring Cups
If you’ve been baking or cooking for awhile, this will sound like a no-brainer, but it’s a life-changing tip for those who have never thought of it. Ready? Get rid of that ring that holds your dry measuring cups together. Forever. Do this and baking will instantly be an easier, cleaner and altogether happier experience.
Anjali Prasertong
Mar 25, 2013
An Italian Polenta Party, 12 Items To Keep on Hand For Quick Suppers, 15 Ways to Eat More Beans, and the Best Cheese For Pasta
Welcome to the weekend, folks! Popular posts this week on The Kitchn include a behind-the-scenes look at Faith’s Italian Polenta Party (the first of a special new entertaining series we’re doing!), five indispensable panty ingredients everyone should have, tips to keep your countertops clean, a few unexpected uses for kitchen tongs, and more. Enjoy catching up!15. 5 Habits for Keeping Countertops Clean14.
Cambria Bold
Mar 23, 2013
Tips for Throwing a Polenta Supper Party
Here is our last installment of this week’s series on throwing a winter dinner party with a big, lavish board of polenta. It’s the first in our new Gatherings from The Kitchn columns. We’d love to be a resource for you in gatherings large and small, from intimate dinner parties to fabulous fetes — and we have plenty more planned for this year. (Tell us if there’s anything in particular you’d like to see! Any requests for gatherings inspiration?
Faith Durand
Mar 22, 2013
8 Ways to Eat a Loaf of Bread for Dinner
Remember when everyone could eat bread? With more and more people avoiding gluten, bread has become a guilty pleasure at the dinner table, even for those of us who can tolerate it just fine. My deepest sympathies to those with gluten intolerance, who may want to look away while I take a moment to appreciate warm, soft, chewy, crusty, wonderful bread and all the ways you can turn a day-old loaf of it into a full meal.
Anjali Prasertong
Mar 22, 2013
Which Setting Should I Use When Broiling?
Sent by Bengi Editor: I have also been confused by these two settings and tend to just use the “Hi” setting. Since the purpose of the broiler is usually for quick cooking — melting cheese until bubbly, searing the outside of meat, quick-roasting vegetables — we mostly just need a really high burst of heat. Hence, the “Hi” setting!→ More on Broiling: How to Use Your BroilerReaders, what do you recommend?
Emma Christensen
Mar 21, 2013
Why I Love to Cook
Cooking a meal is one of the most personal and intimate things you can do for someone. You’re literally providing plated nourishment made with your own hands and creativity — even if you’re following a recipe, you picked the recipe and planned the meal, didn’t you? As human beings eating is essential, a common bond that connects all races, nationalities, and backgrounds.
Chris Perez
Mar 21, 2013
Recipe: Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives
We had some friends over for potluck dinner a few weeks ago, and one couple brought some fennel and citrus to roast, inspired by a recipe in the Jerusalem cookbook. Right before pulling them out of the oven, my friend Olaiya tossed in a generous handful of kalamata olives. The result was one of the more glorious things I’ve tasted coming out of a roasting pan: warm and citrusy with a salty kick from the olives and a slight bite from a mustard vinaigrette.
Megan Gordon
Mar 21, 2013
Top 5 Spots To Clean in Your Rental
The best way to make a new place feel like home is to roll up your sleeves and give it a thorough cleaning. Here are the top five spots to hit when you move in. • 5 Spots To Clean in A Rental Apartment Therapy
Dabney Frake
Mar 21, 2013
Why Food Tastes Bad Right After Brushing Your Teeth
If you’ve ever had something to eat or drink right after brushing your teeth, you know what we’re talking about. Suddenly that sweet, tangy orange juice tastes … bitter and weird. Most other foods are a little off, too. Why is that? According to Mental Floss, it’s all the fault of sodium laureth sulfate, also known as sodium lauryl ether sulfate (SLES), or sodium lauryl sulfate (SLS).
Cambria Bold
Mar 20, 2013
5 Tips for Getting Out of a Dinner Rut
Do you often look down at your plate and think, This again? Does making dinner feel like a chore? Has cooking become boring? Sounds like you’re in a dinner rut. Here are five ideas for getting out of it and making the evening meal fun again. 1. Try new recipes. Sounds simple enough, but how many times do you bookmark a bunch of recipes or dog-ear the pages of a food magazine and never look at those recipes again?
Anjali Prasertong
Mar 20, 2013
Sarah’s Classy Grand Rapids Kitchen
When Josh and Sarah moved into their lovely home in the Cherry Hill Historic District of Grand Rapids, they customized every nook and cranny to their impeccable style. Together Josh, a graphic designer, and Sarah run the lifestyle blog When Regarding Ruffles, so it’s no surprise their house reflects all of their creativity — especially the kitchen!
Guest of The Kitchn
Mar 19, 2013
5 Tips for Smarter Grocery Shopping
I love going to the store, choosing which apple looks perfect to me, and stumbling upon products that weren’t necessarily on my shopping list. But there are weeks when it all gets tiresome, and I find myself going to the grocery store more times than makes sense. I’ve started to get smarter with each trip to the store, acknowledging that there are easy steps that alleviate the potential headache.1.
Megan Gordon
Mar 19, 2013
5 Shortcuts to Spice Up Your Dinner
Busy weeknights don’t have to mean boring dinners. Keep these international pantry essentials on hand and you’ll be able to quickly and easily transform simple ingredients into a meal to savor.• 1 Black Bean Garlic Sauce – This savory Chinese sauce is made from salted, fermented black beans. Add it to stir-fried vegetables and meats, noodles, and marinades for an umami kick. A little goes a long way.
Emily Han
Mar 18, 2013
Back Bay Pottery: Rustic Yet Elegant Handmade Dinnerware & Tabletop
You put a lot of love and care into preparing a meal, so why not eat that meal off a plate that’s been just as lovingly created? That is precisely what’s so special about handmade dinnerware, and I just love the collection from San Luis Obispo-based potter Christine Silbaugh.Back Bay Pottery 1 Small Oval Platter, Choose Your Color, $18 2 Small Oval Dishes, Set of Two, $34 3 Deep Dinner Plates, Set of Two, $48 4 Porcelain Pears Sugar and Creamer Set, $79.
Cambria Bold
Mar 18, 2013
Don’t Wait
In my pantry right now, there among the cans of tomato paste and chicken noodle soup, is a box of rich, decadent sipping chocolate, a bag of dried porcini, and a little tin of handmade candied violets. In my closet, a pair of fancy velvet heels and a gorgeous cashmere sweater mingle with the cotton shirts and clogs. Tucked away in a drawer, a small vial of a favorite, very expensive perfume waits for the special day that I will dab it on my wrists.
Dana Velden
Mar 17, 2013
The Shelf Life of Food, One-Handed Meals, Crazy Pinterest Lunches, How Not To Cook and Egg, and IKEA’s Best Kitchen Items
Welcome to Saturday, friends. Popular posts this week on The Kitchn include an infographic on the shelf life of food, a tour of a bright, happy kitchen in Chicago, one-handed meal ideas for busy people, 20 satisfying lunches you can make the night before, and the best kitchen items to buy at IKEA. Enjoy!15. Minus the Mercury: 4 Healthier Alternatives to Canned Tuna14. How Pinterest Packs a Lunch: 15 Crazy and Creative Lunches13. The 5 Best Pantry Staples for Emergency Last-Minute Lunches12.
Cambria Bold
Mar 16, 2013
How to Remember to Take Your Lunch
Do you have trouble remembering to take your lunch when you leave for work or school? There are few things more frustrating than spending the time to pack yourself a healthy, delicious lunch only to forget it in the morning rush. Here are five little tips to help you remember. • Put your keys in the fridge: If you need your keys to lock up or drive in the morning, put them next to your lunch in the refrigerator. Not keen on putting keys in the fridge?
Emily Han
Mar 15, 2013
Tip: The Best & Quickest Way to Warm Up Pita Bread
I always keep a bag of whole wheat pita rounds in the freezer for last minute lunches; they can be stuffed with salad, eaten with hummus and vegetables, or even topped with avocado and egg. But how to transform a rock-hard piece of frozen pita into a soft, warm pocket? Here’s a method that is fast and foolproof. On a gas stove, turn the flame on medium-low and place the frozen pita directly on the burner.
Anjali Prasertong
Mar 15, 2013
2010 Franciscan Estate Napa Valley Cabernet Sauvignon
Wine of the Week: 2010 Franciscan Estate Napa Valley Cabernet SauvignonRegion & Country: Napa Valley, California, USAPrice: $28 Sometimes I chide myself for not giving enough attention to Napa Valley Cabernet Sauvignon.Granted many are excessively expensive, but thankfully not all, and when I recently tasted the 2010 Franciscan Estate Napa Valley Cabernet Sauvignon I was strongly reminded that Napa can deliver tremendous taste for a relatively modest price.
Mary Gorman-McAdams
Mar 13, 2013
Recipe: Crunchy Spring Salad with Dill Dressing
Here in Southern California, winter is on its way out and I have never felt more ready to give kale salads a rest. Right now I am craving all that is crunchy, fresh and pale green — like this salad, which mixes a dill-flecked dressing with sweet sugar snap peas, crisp celery, chopped romaine and pretty, pink-edged radish slices that remind me of spring’s first blossoms winking to life. The crunchiness of this salad makes it a great candidate for lunch.
Anjali Prasertong
Mar 13, 2013
Grab and Go: 5 Make-Ahead Lunches to Pack in Jars
Is it any wonder why we are crazy for canning jars? They are cheap, easy to find, and leak-proof. They can be frozen, microwaved (minus the lids, of course), and even baked in the oven. And they make great containers for lunches prepared in bulk, individually portioned, and stored in the refrigerator or freezer, so it’s easy to grab a wholesome, homemade meal on even the busiest afternoon.
Anjali Prasertong
Mar 12, 2013
Julie and Andy’s Bright, Happy Kitchen
Julie Morelli and Andy Schwegler are the witty and creative minds behind Chicago based print shop Nourishing Notes and boutique design firm Letterform. Their mission is simple, “We believe there’s nothing better than food, family, friends, and laughter.” The two met in in design school and have been together for ten years, and married for two. A truly collaborative pair, they share a business, home and love for cooking.
Lucy Hewett
Mar 12, 2013
Rental Damage by Kids
The top type of damage to rental apartments? Torn off kitchen doors and towel racks. Check out the rest of the trouble zones, along with possible solutions: • Rental Damage by Kids Apartment Therapy
Dabney Frake
Mar 12, 2013
Wine Words: Noble Rot
Noble Rot is associated with some of the most famous sweet wines in the world such as Sauternes and Tokaji Aszú. Do you know what Noble Rot is, and how it contributes to the style of these wines?Noble Rot is a benevolent fungus that is scientifically known as Botrytis Cinerea. However, what is really important to know is that all Noble Rot is Botrytis Cinerea but not all Botrytis Cinerea is Noble Rot.
Mary Gorman-McAdams
Mar 11, 2013
Red Stitch: Super Cute Handmade Potholders from Holland
Whatever your potholder styleRed Stitch potholders are made in and ship from Holland for €20.00 EUR per pair (about $27 USD). Each potholder is large and flexible, with a terry cloth towel sewn in on one side. They wash beautifully in the washing machine, too!
Cambria Bold
Mar 11, 2013
How Not To Cook An Egg: When Pinterest and the Internet Lead You Wrong
The internet told me that if I shook my uncooked egg before boiling that it would come out with a beautiful yellow color and creamy texture. No whites, no yolks, just a pale yellow. Sounds cool, right? I saw multiple people liking the idea, so I hopped on board and tried it with the hard-boiled eggs I like for lunch. Folks, some ideas we should not try at home. Want to know what happens when you shake an egg before cooking?
Sarah Rae Smith
Mar 11, 2013
What Makes a Healthy Lunch?
When it comes to health and nourishment, lunch is perhaps under more pressure than any other meal. Breakfast is a meal to grab at any cost, and dinner is a more relaxed affair. But lunch — it’s supposed to work hard and fuel us through the day. School cafeterias and office canteens come under scrutiny — are they really offering healthy options? But we’re curious, because the idea of healthy is different for everyone. What, to you, makes a healthy lunch?
Faith Durand
Mar 11, 2013
Recipe: Late-Winter Salad with Strawberry Poppy Seed Dressing
I don’t know what screams winter more than bright, juicy citrus fruit and what shouts spring more than a sweet, tart poppy seed dressing. When tossed together they become the quintessential March salad and a perfect weekday lunch!Poppy seeds in condiments, casseroles, and baked goods are huge in the South, but it wasn’t until I received a bottle of homemade poppy seed dressing as a hostess gift recently that I was hooked on them in salads.
Nealey Dozier
Mar 11, 2013
Forget the Cocktail Cart: Try an Espresso Cart Instead!
As we close off Breakfast Week here on The Kitchn, I couldn’t help but share this brilliant setup for all you morning espresso lovers. Elsie (of the blog A Beautiful Mess) has a much-loved espresso machine and a tiny kitchen. But when she could no longer afford to give up precious counter space to her beloved machine, she came up with pretty swell solution. Move over, cocktail carts. She just stole your idea and made it better!
Cambria Bold
Mar 8, 2013
My Love/Hate Relationship With My Nespresso Machine
At my house we have a sleek little Nespresso machine and an older, heavy Italian model that belongs to my boyfriend, Sam. Both have prime real estate on the counter: Sam uses his almost exclusively; I use mine almost exclusively. He calls my espresso “faux’spresso,” insisting it doesn’t taste as good and lamenting the fact that the pods are so wasteful. In a way, I agree. And yet, I wouldn’t have it any other way.
Megan Gordon
Mar 8, 2013
Chorizo Spice Mix: Not Just for Sausages
If you’ve ever made your own Mexican-style chorizo, you probably threw in a handful of spices like chile peppers, cumin, oregano, and garlic. This hot, smoky spice blend shouldn’t be limited to sausages, though. Mix up a batch of chorizo seasoning and you can use it in scrambled eggs, beans, soups, and more. I started making chorizo seasoning when my partner decided to cut down on his meat consumption at breakfast (including faux meats like soyrizo).
Emily Han
Mar 8, 2013
Ideas for A Rental Kitchen
It’s a question as old as time. What to do with an ugly rental kitchen that, per the terms of your lease, can’t be painted? Ginger reached out to get readers’ thoughts and ideas. • Ideas for A Rental Kitchen Apartment Therapy
Dabney Frake
Mar 8, 2013
Look! A Waffle Wedding Cake
My cousin got married last year and at the reception they had a really delightful breakfast-for-lunch affair, with a giant griddle and a jolly chef flipping pancakes dramatically. I thought of that wedding when I spotted this charming waffle cake — hello, wedding brunch! What do you think of waffles, instead of cake? cheese wheels instead of cake Why stop with waffles though? I’m picturing a pancake stack sky-high, with bride and bridegroom perched on top.
Faith Durand
Mar 7, 2013
Recipe: Honeyed Grapefruit Yogurt Parfait with Popped Amaranth
Sometimes I like to trick my senses into thinking we’re experiencing warmer, more spring-like mornings than we really are in Seattle. Case in point: this pretty, delicate breakfast recipe that’s perfectly-balanced with creamy yogurt, toasty coconut, crunchy amaranth and sweet honey.
Megan Gordon
Mar 6, 2013
Cheap But Pretty Idea: Use IKEA Dish Towels As Napkins!
Looking for a cheap yet pretty way to style your dinner table? Think like a restaurant, and use dish towels as napkins!While Faith first shared this tip a few years ago, the folks at Turntable Kitchen reminded us of it again in a recent post. The TEKLA dish towels from IKEA are super inexpensive ($0.49 a towel) so you can buy a few dozen at a time. Roll ’em up and tie with a leather string, like Turntable Kitchen did in the photo above, or a piece of twine.
Cambria Bold
Mar 6, 2013
Tara’s Hardworking Writer’s Kitchen
“I am a sucker for old buildings,” Tara says of the 1910 brick apartment building she moved into a year ago. “Give me a little vintage charm and I will overlook a multitude of sins.” The apartment has charm to spare: French doors leading into the kitchen, black and white checkerboard floors, and the original insulated “icebox,” which now serves as her baking pantry.
Tara Austen Weaver
Mar 5, 2013
Did You Know That You Can Freeze Pancake Batter?
Although making pancake batter isn’t difficult, it doesn’t always make for a speedy morning. But you can make weekday pancakes a reality with this simple freezer tip. Best of all? It doesn’t involve reheating cold pancakes. Instead of baking up a double batch of pancakes this week and stashing them in the freezer, just double the batter and enjoy half for breakfast and freeze the rest of the batter for another day.
Sarah Rae Smith
Mar 5, 2013
The Joy of Cooking: Do You Have a Favorite Edition?
Despite the avalanche of cookbooks dumped on us every year, you will still find the Joy of Cooking on the top of many people’s most used, most loved cookbook lists. While the Betty Crocker and Better Homes and Gardens cookbooks have perhaps sold more copies, it’s Joy that’s the most beloved, handed down from generation to generation. I myself have three versions on my book shelf (1963, 1975, and the controversial 1997 editions.) How about you?
Dana Velden
Mar 5, 2013