The Kitchn Archive: Apr 2015

A First Look at the Obama “Kailua Blue” State China

(Image credit: The Kitchn) From Apartment Therapy → A First Look at the Obama “Kailua Blue” State China

The Kitchn

Apr 30, 2015

Here’s How to Buy a Sheet Pan You’ll Use Forever

As someone who wrote an entire book on sheet pan cooking, I’m often asked what kind of sheet pan is best for the job. For something as simple as a sheet pan, there are a surprising number of choices! Here is my advice for finding a sheet pan you’ll love and use forever.

Molly Gilbert

Apr 30, 2015

This California Restaurant Is Washing Their Dishes with Air

California residents, including chefs, have to get creative with their water conservation efforts. While most restaurants have switched to only serving water if a diner asks for it, the chef at a restaurant in the Big Sur area has tackled the water issues with another, even more creative approach. Instead of using water for the initial rinse of the dishes to remove food, Chef John Cox of the Post Ranch Inn in Big Sur has started using an air compressor as a first step.

Kristin Appenbrink

Apr 30, 2015

Did You Know You Can Paint a KitchenAid Mixer?

(Image credit: Ashley Poskin) From Apartment Therapy → How To Paint a KitchenAid Mixer a New Color

The Kitchn

Apr 29, 2015

Why Black Pepper Doesn’t Actually Belong On Everything You Cook

“Season with salt and pepper.” This is one of the most commonly used instructions in cooking, and as a result, we probably instinctively season almost all of our food with these two ingredients. But let’s take a step back and really think about this. Is pepper really an all-purpose seasoning that works with everything? When I first started dating my husband, we didn’t cook together very often.

Christine Gallary

Apr 29, 2015

Here Is My Favorite Gluten-Free Way to Thicken a Soup

While some broths are destined to remain thin and wispy, other soups taste best when served thick and creamy. But what do you do when it’s too late to add a slurry to a meaty soup? Or you’re gluten-free and must skip flour and bread? Or are vegan and don’t like the idea of butter in your soup? The answer to all these culinary obstacles lies in white beans. Blended white beans.

Jessica Goldman Foung

Apr 29, 2015

This Zucchini Noodle and Kalette Recipe Is the Definition of Trendy

Noodles made out of vegetables? So hot right now. The child of Brussels sprouts and kalecoolest In case you need a primer on kalettes (how? why?), make sure to read Faith’s post about them last year Besides actually making the zucchini noodles, this recipe is pretty straight-forward. You cook the sausage, make the super simple sauce, sauté the kalettes, and serve it all together over the noodles.

Ariel Knutson

Apr 29, 2015

A Smart Way to Make Tortillas Without a Tortilla Press

Last week Emma showed you how easy it is to make corn tortillas at home. It only takes two ingredients and a little time. Admittedly, it is easier when you have a tortilla press — but what if you don’t want to keep one around? Here’s a smart tip from a reader for getting perfectly sized and shaped tortillas with a common pan. Smart!

Faith Durand

Apr 28, 2015

The Introvert’s Guide to Hosting a Dinner Party

(Image credit: Anita Jeerage) From Apartment Therapy → The Introvert’s Guide to Entertaining

The Kitchn

Apr 28, 2015

What’s the Difference Between a Dutch Oven and a French Oven?

What’s not to love about Dutch ovens? They come in bright, beautiful colors; they can go straight from the oven to the tabletop; and you can braise, deep-fry, or even bake bread in them. This kitchen workhorse is usually a sign of a serious cook, and lots of recipes call for using a Dutch oven — but then what is a French oven? Are a Dutch oven and French oven the same thing with different names?

Christine Gallary

Apr 28, 2015

5 Simple Rules for Throwing a Dinner Party After Work

In preparing for our dinner party, Ariel and I placed a huge priority on getting everything prepared and set up well before the day of the event. We selected recipes that could be made ahead (either in part or in full), did the grocery shopping, arranged a playlist, set up a drink station, cleaned, and set the table well in advance.

Kelli Foster

Apr 28, 2015

The USDA’s New Food Safety App Wants Consumers to Stop Wasting Food

You’re probably used to the USDA guidelines telling you to toss food earlier than you might think, but their new app is running counter to that. In an effort to eliminate food waste (the average American gets rid of 36 pounds per month), the USDA has released the Food Keeper app. The app was created to help consumers determine just how long things can really last in their pantries and refrigerators.

Kristin Appenbrink

Apr 28, 2015

A Visit to The White House Kitchen

(Image credit: Janel Laban) From Apartment Therapy → The White House Kitchen: A Behind-the-Scenes Visit

The Kitchn

Apr 27, 2015

Is It Still Safe to Eat Soup That Was Frozen Uncovered?

Q: Inspired by all the freezer talk, I went ahead and froze some minestrone soup. I used a quart-sized plastic food storage container (similar to a yogurt container). I froze the soup three weeks ago. When I went to move the container to the fridge to thaw, I saw that, somehow, the lid had come off in the freezer, leaving the soup exposed. I don’t know when this happened. Is my soup consumable? Or should I toss it, lesson learned, and buy some different containers?

Christine Gallary

Apr 27, 2015

4 Tips for Using a Sheet Pan to Make Quick & Easy Dinners

With the right tools and mindset, getting a good dinner on the table doesn’t have to be stressful. Pull out your trusty sheet pan, and a beautiful — and mostly hands-off — meal is just a few simple steps away! I love using my sheet pans to orchestrate wholesome and flavorful meals without fuss. Here are my favorite tips for cooking the best sheet pan dinners. A sheet pan for home cooking measures 18×13 inches, with a 1-inch lip around the sides.

Molly Gilbert

Apr 27, 2015

Hard Cider Is the New Craft Beer

Hard cider isn’t new to the scene, but it’s currently having a renaissance in the United States. What used to be the go-to beverage of the American colonist is now popping up at trendy bars and liquor stores alike. I guess you could say we’ve come full circle. This fruit-based beverage is light, refreshing, and not usually as alcoholic as its craft beer compatriots. Hard cider is also gluten-free, which makes it a more enticing option for current food trends.

Ariel Knutson

Apr 26, 2015

5 Things You Probably Will Never Make from The Joy of Cooking

At the beginning of this week I proclaimed my love of The Joy of Cooking and listed the five reasons it remains an important and relevant addition to my cookbook shelves. I totally agree with cook and writer Samin Nosrat who recently said that The Joy is “like a security blanket, Google, and your grandmother wrapped into one.” Still, on occasion I run into a recipe or a method that has me scratching my head.

Dana Velden

Apr 25, 2015

Kitchen Before & After: Going All White

(Image credit: Bethany Nauert) From Apartment Therapy → Before & After: Amy & Corey’s All White New Kitchen

The Kitchn

Apr 24, 2015

7 Essential Tips for Making (and Storing) Better Whipped Cream

Whether you’re serving up pie, cake, pudding, or a sky-high ice cream sundae, there’s one thing all of these desserts have in common. They’re all made better with a dollop (okay, a few dollops) of lightly sweetened homemade whipped cream. Or perhaps you prefer a no-bake icebox cake or an easy trifle, where whipped cream holds its own as one of the main ingredients. Either way, knowing how to make a good, sturdy whipped cream is a skill. An important one.

Kelli Foster

Apr 24, 2015

5 Wacky Vintage Cookbooks from My Shelf and Why I Love Them

We all have them. Those odd cookbooks that just seem to appear in our collections — some we picked up on travels, or were given to us by friends and family, or came from antique stores or flea markets whose covers we just couldn’t resist. Here are some of the obscure-ish but much-loved cookbooks in my own collection. I use some of them all the time, while I just enjoy having others on my shelf. Regardless, they have stories, and today, I’m here to tell you what they are.

Michelle Peters-Jones

Apr 24, 2015

What to Know About Growing Mint

(Image credit: Kridsada Tipchot) shutterstock From Apartment Therapy → The Dos and Don’ts of Growing Mint

The Kitchn

Apr 23, 2015

Why Is My Sourdough Bread So Dense?

Q: I’d like my sourdough bread to rise more and be less dense. Wanting no other additives, I mix 4 cups whole wheat flour, 1/2 cup sourdough starter, 1 1/2 teaspoons salt, and 2 cups water. The resulting dough is very sticky. I mix just long enough to combine, let it rise about eight hours. Then I pour it into the bread pan, tap (as opposed to punch) it down just a little, and leave it for one hour in the oven preheated to 200°F and turned off.

Christine Gallary

Apr 23, 2015

The Best Tip You Probably Missed in The New Vegetarian Cooking for Everyone

Deborah Madison’s (The New) Vegetarian Cooking for Everyone is always in high rotation in my kitchen and has been ever since its publication in 1997. It is truly my desert-island choice, with dozens of favorite recipes, methods, and inspirations. One not-so-secret tip from this book is that it’s not just for vegetarians! Many VCE recipes can accompany meat or fish, or take well to having these proteins tossed in.

Dana Velden

Apr 23, 2015

Here’s What the Kitchen in a 250 Square Foot Studio Looks Like

Meet Ben — a filmmaker and Man About Town in Austin, Texas. Ben lives in a tiny studio that’s just 250 square feet in size. You may be wondering: Is there a kitchen? Wonder no more — there is, and it looks well-loved and well-stocked. Oh, and it fits in a corner. Here’s how it looks. There it is! A teeny tiny kitchenette, but one with a real stove, color-coordinated Le Creuset pots, and spices and serving dishes aplenty.

Faith Durand

Apr 23, 2015

Two Experts Explain How to Care for Your Vintage Cookbooks

Whether you’re a true collector or just love picking up old cookbooks at garage sales or thrift stores every now and then, there are some easy things you can do to preserve your finds for many years to come. Some people actually like to use their vintage cookbooks in the kitchen, while others prefer to store them safely to maintain their value.

Megan Gordon

Apr 23, 2015

Ina Garten’s Best Dinner Party Advice

Apartment Therapy

Apr 23, 2015

Takeaways from Tiny Kitchens

(Image credit: The Kitchn) From Apartment Therapy → Smart Takeaways from 10 Truly Tiny Kitchens

The Kitchn

Apr 22, 2015

The Best Tip You Probably Missed in Chez Panisse Desserts

Lindsey Shere’s Chez Panisse Desserts was first published in 1985, but it continues to be a relevant and beloved source for me today. From the Rose Geranium Pound Cake to the Pear Caramel Sauce to the world’s best Almond Cake, this book is constantly being pulled from my shelf and taken into the kitchen. Sometimes, I page through it just to enjoy the wonderful illustrations by Wayne Thiebaud and the beautiful design and typeface.

Dana Velden

Apr 22, 2015

5 Reasons Why I Collect (and Actually Use!) Vintage Kitchen Tools

If you visit my kitchen, in addition to all the new gadgets and tools you’ll find me testing, you’ll also see a fair number of vintage pans, tools, and gadgets. Over the years I’ve been collecting a strange assortment of vintage goods from the kitchens of my family members, flea markets and thrift stores, and Etsy. Here’s why I love adding old things (that are new to me) to my kitchen. First, sometimes they just work better.

Kristin Appenbrink

Apr 22, 2015

10 Ways to Use the Natural Magic of Vinegar to Clean Your Kitchen

For the last couple of weeks we’ve been rounding up all the amazing ways you can clean the kitchen with just three things: lemons, baking soda, and today, vinegar! This amazing cleaning trifecta can handle most kitchen jobs, and the ingredients are cheap and gentler than traditional cleaners. White distilled vinegar is an excellent thing to keep around the kitchen.

Cambria Bold

Apr 22, 2015

What’s Your Cookbook Organization Personality Type?

Apartment Therapy

Apr 22, 2015

5 Small Details for a Cheerier Kitchen

(Image credit: Melissa DiRenzo) From Apartment Therapy → 5 Small Design Details to Add Today for a Cheerier Kitchen

The Kitchn

Apr 21, 2015

What Are Some Options for Baking Outdoors?

Q: How can I bake in the summer without cooking my family? I live in Houston, and it’s oppressive to turn on the oven in the summer. I have a patio and a Weber grill, which I love for the amazing flavor it gives a steak or pizza, but a peach pie or a birthday cake doesn’t benefit from the uneven heat and smoke flavor that you get with a charcoal grill. Is there a good option for outdoor baking that won’t heat up the kitchen?

Christine Gallary

Apr 21, 2015

The Best Place to Store Leftover Bread

Among the constant food staples in my kitchen is bread. You’ll rarely find me without a hearty loaf of multigrain (homemade, on really good weeks), and a fresh baguette. But, as much as I love carbs, it’s sometimes tough to eat my way through without facing stale slices or dry heels. Though I’d like to use the stale leftovers for croutons or bread crumbs, there’s never quite enough to make a worthwhile amount, or other times it doesn’t fit into my cooking plans.

Kelli Foster

Apr 21, 2015

The Best Tip You Probably Missed in Sundays at Moosewood

Sundays at Moosewood Restaurant has been on my cookbook shelf since its publication in the 1990s, surviving numerous moves, kitchens, relationships, purges, and culinary phases. It is simply that good. There are numerous reasons for this, as I discuss in detail in this review. But there is one tip buried in a recipe for buttermilk biscuits that really stands out, as it has made it possible for me to easily and consistently make the best biscuits possible.

Dana Velden

Apr 21, 2015

6 Ways I Reduce Waste Through Savvy Meal Planning

Saving money on food isn’t always about what you do at the grocery store and how much cash you hand over to the clerk. It’s often also determined by what goes into the trash can at home. Some statistics say that Americans waste up to 25% of the food they buy. If that’s true, then we can reduce our grocery bill by a fourth by not throwing away food. There are lots of ways to reduce waste at home, such as not overbuying and doing an occasional pantry challenge.

Jessica Fisher

Apr 21, 2015

10 Things To Know About Your Dishwasher

Apartment Therapy

Apr 21, 2015

What Did Your Wedding Cost?

(Image credit: Iryna Prokofieva) shutterstock From Apartment Therapy → How Much Did You Spend on Your Wedding?

The Kitchn

Apr 20, 2015

How Jenni & Mike of Happy Leaf Kombucha Turned Their Hobby Into a Business

Who: Jenni Lyons and Mike Burns of Happy Leaf Kombucha What: Organic, small-batch kombucha and taproom Where: Denver, Colorado’s River North Art District Jenni and Mike of Happy Leaf Kombucha had been making kombucha at home for several years when they decided to start selling their home brews at a local market. Taking that first step led them to building Colorado’s first kombucha taproom and brewery, tucked away in Denver’s flourishing River North Art District.

Jayme Henderson

Apr 20, 2015

How Do I Get Rid of the Smell from Inside My Blender?

Q: How can I get rid of the smell from inside my blender? It’s made of glass and has a stainless steel blade. I use it daily to make smoothies, and I wash it immediately afterwards, with warm water and soap. Ever since I bought it, I only put fruits and vegetables in it. I let it air dry on the rack, and I never fully close the lid after that, so that air can still get inside.

Kelli Foster

Apr 20, 2015

Partner

Peace of Meat: Four Formulas for a First-Rate Lunch

What’s in your sandwich? No, we’re not talking about whether you went for turkey or ham — what actually went into the ingredients you’re eating? Deli meat can be a dicey proposition — the kind of stuff that made us start opting for salads years ago. But Applegate® natural, organic deli meats are a different breed.