The Kitchn Archive
2013
May

The Kitchn Archive: May 2013

5 Tips for Making Healthier Banana Bread
It’s true that when the weather turns warmer, I don’t bake as often. But when you live in Seattle, that tends to be a slow, evolving process with many people here insisting that summer doesn’t actually start until after July 4th. In other words: we’ve got some baking days left in us yet! I’ve been experimenting with wholesome quick breads for breakfast and had great luck turning oil-laden, sweet recipes into healthier morning options.
Megan Gordon
May 31, 2013
Summer Cocktail Recipe: Sweet & Sour Cherry Sparkler
This week I was all set to share a spicy cocktail recipe, but then I came upon the sweetest bunch of cherries at the market. You know the saying, “When life gives you lemons, make lemonade.” So when life gave me cherries I made a cherry-infused cocktail for this week’s 10-Minute Happy Hour! I love cherry pie, but making pie dough was no where near my to-do list this week. Instead, I went to the shaker, or shall I say jam jars, for some drink inspiration.
Maureen Petrosky
May 31, 2013
The Very Best Cheese for a Frittata: What Gets Your Vote?
In a recent piece about frittatas for The Washington Post, food writer Joe Yonan discussed deciding which cheese to use for his spring frittata. He favors a salty feta, although he recognizes that not everyone agrees. For instance, he mentions that chef and cookbook writer Lidia Bastianich reaches for a rich, whole-milk ricotta (which I’d never thought to do).
Megan Gordon
May 31, 2013
It’s Rosé Season Again! A Primer on Choosing a Great Bottle of Rosé Wine
Regular readers at The Kitchn will know that I am a committed rosé wine fan, and while I drink rosé wine all year round, there is something about the arrival of spring and summer that seems to herald in these pink and salmon toned wines.Every year I say it and here I go again, rosé’s popularity just keeps growing — if the number and diversity of choices is anything to go by.For me, rosé is more than a simple pink wine.
Mary Gorman-McAdams
May 31, 2013
Do You For Reals Need a Food Processor?
Growing up there were always three major countertop appliances in my parent’s kitchen. A slow cooker, a waffle iron, and their beloved food processor. It was a major investment and I’ve always had one in my life. I’ve considered it a kitchen staple, but do you really need one? For the first 30 years of my life, my immediate answer would have been yes! Absolutely.
Sarah Rae Smith
May 30, 2013
Supermarket Wine: My Top Summer Picks from Whole Foods Market
So many of us buy our wine at grocery stores; they are an important spot for wine buying. But it’s been almost 18 months since I reviewed the wine offering at Whole Foods Market. My interest was piqued at a recent wine and cheese tasting at Whole Foods, where I was pretty bowled over by the quality of the wines tasted, especially the quality they del\ivered for the price. Want to see my picks for the summer?
Mary Gorman-McAdams
May 30, 2013
5 Ways To Hang a Magnetic Knife Rack
When I was first settling into my kitchen, I quickly realized that drawer space was at such a premium that I would not have room for an in-drawer knife block (my number one choice for knife storage). Ditto goes for the countertop. So I purchased a magnetic knife rack. But when it came time to hang it up, I faced, well, a bit of a hangup: Should it be vertical? Horizontal? Tucked into the backsplash between the countertop and upper cabinets or located on a more open wall? And at what height?
Regina Yunghans
May 30, 2013
This Is 2013: JC Penney, Social Media & the Teakettle That Looks Like Hitler
If you wanted to encapsulate the strange new power of social media in one bizarre news story, the tale of JC Penney and an oddly-shaped teakettle would be the one to tell. Have you heard about this?This year has already been a rough one for JC Penney; earlier this month, the retailer issued an apology to consumers for its recent changes, such as the decision to stop offering discounts and sales.
Anjali Prasertong
May 30, 2013
Wild Food in the City and Country: 4 New Books about Foraging
If you’re a foraging newbie, learning about how to gather and prepare wild food can seem daunting. And if you’re a seasoned forager, you can always use new inspiration for what to do with the bounty. Here are four new resources for both crowds, including two cookbooks, a memoir, and an audio tour.
Emily Han
May 30, 2013
The Best Way to Dry a Cast Iron Skillet
While our party line, here at The Kitchn, is that the cast iron skillet is one of your best friends in the kitchen, I’ve always been a little intimidated by mine. It just seemed so demanding, so finicky. I’d season it and carefully wash it (wait — was I supposed to use soap? Yes or no?) and dry it, but it would still develop spots of rust. And then I found a better way of drying it, and this pan rose once again in my estimation. The best way to dry a cast iron skillet?
Faith Durand
May 29, 2013
Summer Salad Mojo: The Only 5 Salad Dressings You Need
With more fresh vegetables arriving every day at the markets, we’re now approaching the salad-as-dinner season. Late spring in Seattle means green garlic and ramps, carrots and occasional shelling peas — all an absolute invitation for the perfect salad dressing. What you’ll notice with these dressings: they tend towards the creamier side of things, as I love to lightly cloak summer veggies in a creamy dressing.
Megan Gordon
May 29, 2013
Nutrients in Fruits and Vegetables: Why Choosing Specific Varieties Matters
Eating more fruits and vegetables is good for our health, right? We’ve all heard that for years, and it is true. But according to Jo Robinson, author of the forthcoming book Eating on the Wild Side: The Missing Link to Optimum Health, what really matters is choosing the right varieties of those fruits and vegetables.
Cambria Bold
May 29, 2013
Why You Should Use 3 Bowls When Separating Eggs
Normally, I’m all for minimizing the number of bowls needed for a single task. But when it comes to separating eggs and ensuring that nary a wisp of yolk touches those pristine egg whites, three is the magic number.Before you start cracking your eggs, set three small bowls around your work station. Crack your egg into the first bowl and scoop out the yolk. The yolk goes into the second bowl, and the egg white gets tipped into the third bowl.
Emma Christensen
May 28, 2013
Skip’s Scramble: A Recipe for Fans of Arrested Development
If you’re a fan of the smart and wacky sitcom Arrested Development, you probably couldn’t wait to sit down and binge-watch the newest season on Netflix on Sunday. And speaking of bingeing, there is no better meal to accompany your future AD marathons than this truly impressive recreation of the show’s infamous “Skip’s Scramble,” which includes 12 separate recipes referencing the show, from Cornball Cakes to Hot Ham Water .
Anjali Prasertong
May 28, 2013
Recipe: Roasted Beet and Turnip Galette
Over here at The Forest Feast, I have loved sharing spring recipe ideas with you this month! In my final post for this Farmer’s Market Feasts series, I leave you with a simple galette. I love these free form tarts because you can layer almost anything over the pastry and it’s delicious. Plus, since it takes only 15 minutes to bake and can be served room temperature, it’s great for entertaining. This week at the market I found the most gorgeous scarlet turnips.
Erin Gleeson
May 27, 2013
Picnic-Ready Salads, How To Wrap a Burrito, a Beachside Kitchen Tour, and a Genius Tip for Quick, Easy Lemonade
Happy Saturday! Hope you have lovely things planned for the long holiday weekend. Popular posts this past week on The Kitchn include a genius tip for quick and easy lemonade, a list of 10 low-budget pantry items everyone should have, a revealing video from a fourth grader on what school lunches are really like, and 10 picnic-ready salads to eat outside. Enjoy! 15. Kitchen Before & After: Cecelia’s ‘Making Better Use of the Space’ Kitchen Renovation 14.
Cambria Bold
May 25, 2013
A Hood That Glows from Faber
Who: FaberWhat We Noticed: I am always so obsessed with range hoods when I visit these big kitchen trade shows. In the US, I rarely see anything but simple and understated stainless steel and glass hoods, but in Europe they seem to treat hoods as jewelry for the kitchen, adornments that come in all shapes and colors. Want to see a video of this crazy color-changing hood from Faber? A little crazy, right? But what a conversation piece!
Faith Durand
May 24, 2013
What To Do With Whey: Greek Yogurt’s Popularity, and Its Acid Whey Problem
I read a very interesting article this morning in Modern Farmer. Apparently Greek yogurt’s ascendant popularity in recent years has created a not-so-insignificant problem: acid whey waste. Acid, or sour, whey — the liquid that runs off when you strain yogurt or cottage cheese — is a troublesome byproduct: it’s toxic to the natural environment, yet not easy to integrate back into the workings of a factory or farm. So what can big food companies do with the acid whey?
Cambria Bold
May 24, 2013
Can I Post Adaptations of Published Recipes on My Food Blog?
Sent by TracyEditor: Tracy, as far as copyright goes, the photos and explanation of steps accompanying a recipe are protected under copyright law, but the list of ingredients for a recipe cannot be copyrighted, so technically you could post a rewritten recipe that uses the exact same ingredients without crediting the original source, and not be in violation of the law. You probably wouldn’t make many friends in the food-blogging world, though.
Anjali Prasertong
May 24, 2013
Feeding Table Scraps to Animals: Some Dos and Don’ts
If you’re an animal lover, you’ve no doubt shared morsels of “people” food with your furry and feathered friends. Feeding table scraps to animals can even be a good way to prevent food waste. But before you give in to those imploring eyes, it’s important to consider safety.  Here are a few tips:  Dogs: Lean meats, rice, and pasta are safe, but things they may have been cooked in, such as oils, onions, or wine, are poisonous.
Emily Han
May 24, 2013
Space Saver: A Murphy Dining Table
(Image credit: Angela & Tania’s Beadle Box) • Space Saver: A Murphy Table Apartment Therapy
Carrie McBride
May 24, 2013
Quick Tip: An Easy Way to Keep Your Ice Cream from Melting Too Soon
Have you ever noticed how on a warm day, it seems like half the scoop of ice cream will melt before you even get the bowl to the table? I hate that! Here’s how to prevent ice cream puddles from happening.It’s simple really: freeze your dessert plates or bowls. Even just a few minutes in the freezer will chill the your dishes to the point where the ice cream will stay frozen  en route to the table.
Emma Christensen
May 23, 2013
Grilling This Memorial Day? Why You Should Throw On Some Cauliflower.
Memorial Day is this weekend! Break out the grill and kick-off the unofficial beginning of the grilling season with some cauliflower. It just may be the best cauliflower you’ve ever had.The Austin Food & Wine Festival is a great place to learn new and surprising techniques from some of the world’s best chefs. I had so much fun at last year’s grilling demo with Chef Tim LoveWhen it comes to grilling, it’s all about heat.
Chris Perez
May 23, 2013
One-Pot Recipe: Braised Chicken Thighs with Bell Peppers and Onions
There are perhaps two universal truths that all of us (non-vegetarian) writers at The Kitchnshare: a mutual love for flavorful, inexpensive chicken thighs and for rich, hearty braises. When the first is paired with the second, their powers know no bounds. And a braise might sound like more of a cold-weather meal, I really love the savory combination all year round — plus it’s an easy one-pot dinner for weeknights.
Nealey Dozier
May 23, 2013
Quick Fix to a Bland Meal? Add Some Acid!
Wine is another winner in the acid department. It counterbalances any undesirable or overly sweet flavors.  For more on how to improve a bland recipe, check out Julia Warren’s terrific article: Read More → 6 Ingredients That Will Rock a Bland Recipe, by Julia Warren for Everyday Food BlogDo you have a favorite acid you like to use while cooking?
Megan Gordon
May 23, 2013
Forget Taco Bell: 7 Savory Ways to Eat Waffles at Home
You may have heard that Taco Bell recently began testing a breakfast Waffle Taco at a few locations in Southern California. I haven’t tried it and — being an admitted fast-food snob — probably never will, but I can understand the appeal. Hot, crisp, chewy waffles aren’t just made for maple syrup or fruit. Pair them with cheese, chives, fried chicken, a runny egg, or even chili, and you have a plate of waffles ready for a savory brunch or even dinner.
Anjali Prasertong
May 22, 2013
A Work Week Menu Plan That You Can Do
Planning meals for an entire week is a tedious task. It’s difficult to plan one that gives you variety yet simplicity in your weekly labors of love. Cooking for a week is even harder — it’s tough to stay motivated and energetic through all the outside stresses we encounter in the work week. On that note, I present a full menu for a household of two that gets you through the week. This is a work week menu plan you can do!
Chris Perez
May 21, 2013
The Best Way to Separate Unpopped Kernels from Popcorn
I’ve been making a lot of caramel popcorn recently — talk about the perfect treat for everything from Teacher Appreciation Day to a birthday potluck! But the unpopped kernels always bug me. Nothing worse than munching a handful of caramel popcorn clusters and suddenly biting into a hard kernel. I finally figured out an easy way to eliminate nearly all those unpopped kernels before they ruin the batch.
Emma Christensen
May 21, 2013
An Interview with Emma Christensen About Her New Book: True Brews
This is a very exciting spring for books here at The Kitchn! A couple weeks ago we told you about my new book, Bakeless Sweets, and this week we’re turning the spotlight to another book from our team: True Brews, by Emma Christensen, our very own recipe editor. Emma has written about beer for The Kitchn for many years, and she has become a knowledgeable expert in brewing it as well — and her new book shows you how you can make it for yourself.
Faith Durand
May 21, 2013
Recipe: Tortilla Espanola with Rainbow Chard
This week at The Forest Feast, I needed to use up some chard from the nearby farmers market, so I cooked up a big skillet tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch, or dinner!
Erin Gleeson
May 21, 2013
Panch Phoron: Bengali Five Spice
Ever since cooking through Indian Vegetarian Feast, we’ve been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of.
Emily Han
May 20, 2013
Wine Words: Cru Bourgeois
Cru Bourgeois is a wine term that you see on the label of some wines from Bordeaux. Do you know what the term actually means? Cru Bourgeois is a quality classification term for red wines produced in the Médoc, which is on the left bank region of Bordeaux. If Cru Bourgeois is on a wine label it means that the wine has been examined and certified as having the high enough quality and taste characteristics to qualify as a Cru Bourgeois.
Mary Gorman-McAdams
May 20, 2013
12 Ways To Use Rose Petals in the Kitchen
Where I live on the West Coast, the roses are in the peak of their first bloom, and their heady, delicious scent and bright blossoms are everywhere! Soon this lovely, intoxicating event will spread across the country. While roses are pretty to look at and sweet to smell, they also can be delicious to taste. Used in many Middle Eastern and Indian cuisines, roses make sweet, floral preserves and vibrant garnishes. Read on for 12 ways you can use fresh rose petals in the kitchen.
Dana Velden
May 20, 2013
Until We Go Metric: 7 Cooking Conversions to Know By Heart
I’m sure I am not the first cook to drop her head in her hands and groan, “Why can’t we just go metric!” while trying to scale a recipe up or down, or trying to divide by 32 in her head. Unfortunately, you can’t force the country to measure in easily-converted units of ten just because it would make baking brownies for the school bake sale less of a headache. But you can make life easier for yourself by memorizing this short list of essential cooking conversions.
Anjali Prasertong
May 20, 2013
How a Bowl of Bread Dough Can Teach Us the Way to Live
The other day it occurred to me that all the delicious things in life — bread, cheese, wine, beer, pickles, kraut, just-cooked meats — become more delicious because of rest, because built into their process is a time where they sit quietly and do nothing. Actually, that’s not quite true. They are doing something: yeasts are eating sugars and burping carbon dioxide, juices are being absorbed, fermentation is being initiated, etc.
Dana Velden
May 19, 2013
Get the Most Out of Your Mandoline: Tips and Techniques
Do you have a mandoline hiding in the back of your pantry, just begging to be used? Get into the habit with these recipes and tips for making the most out of this versatile tool. Essentially, you can accomplish much of a mandoline’s work with a steady hand and a sharp knife. However, when slicing up zucchini ribbons and shredding brussels sprouts, mandolines cut prep time down significantly and promise consistent, even results. And they’re fun to use!
Stephanie Barlow
May 16, 2013
Grits, Demystified: A Brief Look at a Southern Staple
“It’s the most powerful food in the landscape of American culinary experience,” according to Glenn Roberts, founder of Anson Mills, producer of handmade milled goods from organic heirloom grains. Glenn is a purist. His favorite way to enjoy the delicious milled corn dish is plain, eaten alone and with reverence. I can’t say that most of us southerners are so calm around our grits, but we do love them.
Anne Wolfe Postic
May 16, 2013
Why You Should (Almost) Always Pair Cheese with White Wine, Not Red
When we think of a wine and cheese party we automatically think of red wine, but in fact white wine is actually a much better partner for many types of cheese. Read on to find out more about perfect cheese and wine pairings. Admittedly, for most people red wine is the go-to partner for cheese. However, the issue with red wine, especially a full-bodied red, is that it can overpower all but the most robust of cheeses.
Mary Gorman-McAdams
May 16, 2013
12 Lesser-Known Herbs to Try
Want to expand your horizons beyond the standard herbs like basil, rosemary, and mint? Here are 12 lesser-known herbs to try this spring and summer. Not all of them will be available in grocery stores, but you might find them at farmers’ markets, growing in parks, or in your own garden if you’re inspired to plant something new! TOP ROW 1 Anise hyssop: Leaves and flowers have a licorice flavor.
Emily Han
May 16, 2013
3 Rules for Pairing Wines with Spicy Foods
Do you ever wonder why so many people automatically reach for a beer to go with African, Asian, or Caribbean foods? Answer: Beer is refreshing, and it does not clash with the many feisty, fiery flavors of chilies, herbs, spices and sauces that are the signature of these many and varied cuisines. But don’t put away your wine glasses just yet!
Mary Gorman-McAdams
May 15, 2013
Wine With Artichokes & Asparagus? Wine Pairings for 6 Difficult Foods
While I am a big advocate of how most foods and wines are pretty flexible when it comes to wine pairing, there are a number of foods that are known to be challenging in this domain. However, do not give up! Read on to find out what wines work well with salad vinaigrette, hot and spicy foods, dessert, asparagus, artichokes and even Brussels sprouts.
Mary Gorman-McAdams
May 14, 2013
5 Ways To Make Frozen Vegetables Suck a Little Less
Although spring is upon us and we should be taking full advantage of farmers’ markets and fresh grocery store offerings, sometimes the frozen veggies still come in handy for last-minute dinner convenience. back is what’s for dinner. In an effort to make them taste, less, well, frozen, here are five ways to help get the most flavor from our freezer friends! The first thing to remember is that frozen vegetables actually can be quite good (and good for you).
Sarah Rae Smith
May 14, 2013
Recipe: Creamy Watercress Soup with Lemon-Goat Cheese Dumplings
When Cambria asked Faith and myself for some help coming up with a main course for her Spring Vegetarian Dinner Party for Six, at first we couldn’t decide. Faith thought it should be creamy and green. Cambria wanted a vegetarian dish that wasn’t just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings.
Emma Christensen
May 14, 2013
5 Tips for Converting Your Favorite Recipes to the Slow Cooker
I am a huge fan of the slow cooker. It’s not for everyone, but for me, I love being able to assemble a slow cooker meal in the morning (when I have time) and know that it will be hot and delicious by dinner (when time is in short commodity). I’ve gotten pretty good at spotting recipes with slow cooker potential over the years. Here’s my best advice. 1. Pick the Right Recipe: Soups, braises, even many casseroles — these are slow cooker gold.
Emma Christensen
May 14, 2013
Tips For Making the Farmers Market the Only Place You Shop
I find shopping at a farmers market relaxing: the colors, the smells, the tables spilling over with fresh, seasonal fruits and vegetables. It is a feast for the senses. Shopping at the grocery store, on the other hand, is usually anything but relaxing. Is there a way to shop only at the farmers market and skip the weekly trip to the supermarket? Sure! Here are my strategies for making it happen.
Anjali Prasertong
May 14, 2013
Craving a (Not Too) Sweet Dessert? 7 Desserts Without White Sugar
Dessert is one of my favorite meals. Let’s face it: I have a pretty fierce sweet tooth. But many of us are trying to watch our sugar intake or, at least, cut down on the pure white stuff. Here are seven desserts that satisfy a sweet tooth without using any white sugar at all.   So what are they? They’re a list of a few inspired and varied desserts that don’t rely on processed white sugar (or chemical/artificial sweeteners) to craft delicious, satisfying desserts.
Megan Gordon
May 13, 2013
6 Ways to Manage Your Cookbook Addiction
Hello. My name is Dana and I am addicted to cookbooks. I’m only half joking here. The truth is that I have a huge cookbook collection, and try as I might, it doesn’t look like I’m going to stop adding to it any time soon. What I have managed to do is learn to control it some. Read on for a few helpful hints for managing a cookbook obsession. How do you know you have a problem?  What can you do about it? OWN IT! Do you have 100 cookbooks, 300 cookbooks, 500 cookbooks?
Dana Velden
May 13, 2013
The Typography Birthday Cake: It’s a Cake That Talks To You!
Ah! The cuteness of this cake is too much. What a fun idea. How is it done, you ask?This typography cake is the work of Victoria Hudgins of A Subtle Revelry. To make the letters, she used edible dough, which I have to think is something akin to fondant, and cut out the letters using cookie cutters. Then she poured half of the cake batter into a cake pan, placed all the letters in the batter (spelling out ‘YAY’) and covered them with the rest of the batter.
Cambria Bold
May 10, 2013