The Kitchn Archive: Jun 2016

There’s no rule that says you can’t drink your red wine chilled to its tannic bones at refrigerator temperature (around 40°F), or that room-temperature red isn’t perfectly fine — even if it is summer and you don’t have AC. That said, there is an ideal temperature to drink your red, and for most that’s cellar temperature, or around 55°F to 60°F. At that temperature, your red will open up to show you its very best self.

We love rosé as much as everyone else and yes, it’s probably safe to say that pink is the color of summer wine, but there’s no need to banish red from the summer rotation. Just throw those cold-weather sippers in the fridge and prepare to see a softer side. Yes, you read that right! Despite what often passes for conventional wisdom, enjoying red wine cold is far from blasphemy. In fact, you’re probably drinking your reds too hot.

You know what? Celery is an excellent vegetable. It’s crunchy, piquant, and even good for you. Those pale green stalks are a welcome, although less-than-exciting, addition to a tray of crudité, and make up one-third of the base for a classic mirepoix. But beyond the snack tray and past its use as a kitchen workhorse exists a world where celery no longer has to play second fiddle.

Raw kale stems are tough, chewy, and fibrous. They’re not exactly appetizing when eaten as is, but with a few tricks, you can easily transform these kitchen “scraps” into something you can readily enjoy. So step away from the trash can — here are seven ways to eat those kale stems. Along with cauliflower leaves and vegetable peels, we can be equally as quick to mark kale stems as scraps, pushing them straight to the trash or compost bin.

Not all greens are created equal. Some, like spinach, arugula, and chard, are tender and delicate, ready to be eaten as is. Others, like kale and collards, come bearing a tough and fibrous center rib that’s best removed before eating. There are three easy ways to tackle this task; ready to see which one is right for you? If you’re all about keeping things simple and fast, and don’t mind if there are a few stragglers left behind, then this is the approach for you.

If you’ve ever tried online recipes and found them to be slightly less awe-inspiring in real life than they were on Pinterest, I’m with you. In fact, I recently tried the top five slow cooker recipes on Pinterest and, for the most part, they were a big disappointment. But all is not lost! Those recipes could have been a success with just a few simple tweaks. Here’s how to upgrade any slow cooker recipe so you can have superstar meals with very little prep time and hassle.

It’s no secret that a brine is the answer to incredibly moist and flavorful meat. The salty solution helps the meat absorb more moisture, which is especially valuable when it comes to poultry like chicken, which often dries out when cooked. But there’s an ingenious brine that you might not have thought to use before — and you’ll have to head to the cheese counter to find it. A feta brine is the best brine you’re never heard of before. Cheese? Yes.