Pantries
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Hack Your Ramen with Peanut Butter
We already know that the combination of noodles and peanut sauce is a winning one, so don’t skip on bringing that magic to ramen soup. Sounds odd at first, but the resulting rich and nutty broth will have you thinking otherwise. Stirred into a pot of just-cooked ramen, peanut butter easily softens from the heat of the stovetop. It offers a little boost of protein, but, best of all, it brings flavor and body to the broth.
Oct 9, 2016
Hack Your Ramen with an Egg
Just like that, your simple bowl of ramen goes from hearty snack to a satisfying meal — and all it takes is an egg. When you’re craving a filling bowl of noodle soup that can hold its weight as a meal, protein is what you want to get the job done. An egg is the easiest way to make it happen. Go for a fried or poached egg, and let the runny yolk add a silky coating to the noodles and richness to the broth. Prepare the instant ramen according to the package instructions.
Oct 8, 2016
Hack Your Ramen with Kimchi
Sometimes all you need is a single ingredient to give instant ramen a bold upgrade. Reach for kimchi to bring an intensely funky, spicy twist to a simple bowl of noodle soup and never go back to kimchi-free ramen again. Consider this just one of many ways to put that jar of kimchi in the fridge to work. The salty ramen broth balances the pungent flavor of the kimchi, while the fermented cabbage adds more texture to the soup. Get ready for a nose-clearing ramen soup experience!
Oct 7, 2016
Hack Your Ramen with Fresh Sliced Ginger
This is just one more reason to keep a knob of fresh ginger in the kitchen at all times. A few slices of fresh ginger are an instant upgrade, bringing a fresh and zippy flavor boost. Just a small amount of ginger makes a big difference when added to quick cup of ramen. Let it simmer a few minutes until the broth picks up the ginger’s flavor. Stick with rounds for a lighter aroma with less spice, or if you like more zing, add in minced or grated ginger.
Oct 6, 2016
Hack Your Instant Ramen with Coconut Milk
Inspired by our favorite Thai soup, canned coconut milk ups the ante on instant ramen with a rich, luxurious broth. Yes, coconut milk is great for its sweet, nutty flavor, but the real power behind this pantry staple comes from the fat. Stirred into simmering ramen, coconut milk takes the broth to another level with its extra-rich flavor. It’s a simple addition that makes ramen indulgent.
Oct 6, 2016
Hack Your Ramen with American Cheese
Instant ramen is all about simple comfort, and deserves a like-minded topping to match. Top off the bowl with American cheese and watch how it melts into the soup to form a creamy broth. It’s simple comfort food that invokes the nostalgia of childhood grilled cheese sandwiches. The best thing about American cheese is its meltability. Layered over the noodles in a hot bowl of ramen, it almost instantly succumbs to the heat of the broth, and softens into the noodles for a creamy twist.
Oct 5, 2016
Hack Your Instant Ramen with Fried Onions
If what you crave is crunch, look to the pantry for a container of crispy fried onions. We’re bringing the classic casserole topping to ramen with equally savory results. Crispy fried onions bring a welcome contrast to the tender bite of the noodles. As they soften into the broth, the onion flavor creates another layer of savory richness. Prepare the instant ramen according to the package instructions. Pour into a bowl and top with up to 1/4 cup of crispy fried onions.
Oct 5, 2016
What Is Clamato, Really?
You may have seen this deep-red beverage on the supermarket shelf or a cocktail ingredient list, or maybe you’ve even sipped it before, but do you really know what Clamato juice is? This briny drink is just what it sounds like: a blend of tomato juice and clam broth, with some spices blended in. While you can certainly drink it as is, clamato juice is most commonly used in cocktails, like a bloody Caesar or Michelada.
Aug 15, 2016
Recipe: Muffin-Tin Ice Cream Cakes
Ice cream cake is, hands-down, my favorite kind of cake. The thing I’m picky about, though, is that it must actually have cake. Ice cream cakes consisting of only ice cream are just a gallon of ice cream in disguise. Now that we’ve established what must go into an ice cream cake, here’s a fail-proof way to make them in the summer: in a trusty muffin tin to make cute, single-serving sweet treats. Making mini ice cream cakes in a muffin tin is all about layering.
Jul 1, 2016
The Key to Sticky-Sweet Chicken Is in Your Pantry
Tired of eating the same bland chicken for dinner? I’ve got just the thing for you. This chicken is sticky, sweet, salty, and spicy, with soy sauce, chili flakes, lemon, and a surprising ingredient that’s lurking in the back of your pantry. The sweet, sticky element in this dish comes from apricot jam! That’s right — apricot jam’s not just for toast or biscuits; it makes a wonderful glaze for all sorts of proteins, but this chicken is a great place to start.
Jun 3, 2016
What’s the Difference Between Thai and Vietnamese Fish Sauce?
Made from salted fermented fish, fish sauce is staple ingredient for seasoning in in many Southeast Asian cuisines. A whiff from the bottle reveals its pungent aroma and alludes to its very distinct, very potent taste. When combined with other ingredients like sugar and fresh herbs, the sharpness of fish sauce mellows out, its deeply savory side emerges, and its ability to add a lush umami-richness to everything it touches becomes apparent.
May 11, 2016
What’s the Difference Between Salsa and Pico de Gallo?
Tortilla chips are fine on their own, but add a bowl of salsa or pico de gallo to the picture and snacking takes a delicious turn for the better. These two Mexican dips share quite a bit in common, but do you know what sets them apart? Depending on the recipe, the ingredients for salsa and pico de gallo can be nearly identical. What sets these two condiments apart is their texture and whether the ingredients are cooked or uncooked.
May 6, 2016
Here Are 5 Reasons to Never Throw Away the Heel of Bread
Oh, the poor heel. For some of you, this is the best part of the loaf, but for many more, it’s easily the most unloved section. It doesn’t matter if it’s a loaf of hearty sourdough or a baguette, the heel always seems to end up neglected. Next time you have the bookend of a loaf left over, think twice before tossing it — you might be surprised by just how much it can do.
Apr 21, 2016
The Kitchn’s Guide to Jarred and Canned Peppers
There’s an endless array of preserved peppers at my local grocery store. The canned/jarred goods aisle is crammed with so many different types of peppers — ranging in shapes, colors, sizes — and tucked away into glass jars or tin cans.
Jan 22, 2016
The Secret to Getting the Most Out of Dried Herbs
While I’d love to cook with fresh herbs all the time, it’s not always feasible. Between the occasional lack of practicality, the lack of availability (hello, mid-January), or last minute cooking, sometimes dried herbs are a more convenient choice. And, when used correctly, dried herbs can be your secret weapon to making a seriously flavorful dish. Dried herbs are an underrated resource.
Jan 21, 2016
Who Invented Canned Fruit Cocktail?
Canned fruit cocktail — it’s just a bunch of mushy, syrupy fruit with a few kid-friendly cherries thrown in, right? Not so fast. Fruit cocktail is actually a triumph of turn-of-the-century marketing and food technology — a perfectly packaged paean to the industrialization of our country’s food system. Here’s how it went from cookbook to can.
Jan 20, 2016
Why You Should Save the Liquid from Your Pickle Jar
You’ve polished off the last pickle in the jar. For most of us, the next obvious step is pouring out the liquid and washing that jar so we can use it to store more bulk bin items. Not so fast! The liquid leftover in the jar might not seem like anything special, but in fact, it’s liquid gold — and you should be saving every single drop of it. Here’s why. Which means it’s packed with zesty flavor, spices, and salt.
Jan 18, 2016
5 Mistakes to Avoid When Cooking Any Grain
It’s always the simplest foods that end up throwing you a curve ball, and grains are the quintessential example. Thanks to their versatility, they make it into most meal plans — that pot of rice you make on the weekend working its way into lunches and dinners throughout the week. But even if you’ve made quinoa a thousand times, there’s still that one day you burn it, over-salt it, or cook it until it’s a mushy goo.
Jan 14, 2016
Brace Yourself: Canned Pumpkin Shortage Is Coming (Again)
Is it just me, or does it seem like we face the threat of running out of canned pumpkin every year around this time? Either way, this year could be the year it really happens — the year we touch down on Thanksgiving without a beloved pumpkin pie in hand. Due to record rainfall in the Midwest this June, many pumpkin growers lost their crop to flooding – and by “many,” I mean roughly 90 percent of the pumpkin crop comes from this area.
Oct 8, 2015
Yes, a Pantry Challenge Can Save You Money. Here’s How.
It’s been seven years since I first started doing a regular pantry challenge, and it’s never failed me in saving money and helping our family stay under budget. If you’ve never heard of a pantry challenge, know that it’s not complicated; it’s simply making the effort to use up what you already have. By not buying more (because you already have what you need), you lower your grocery budget for that period of time.
Sep 1, 2015
The Easy Way to Make Homemade Brown Sugar
My relationship with brown sugar is this: Either I’m in a baking phase and use it all the time, and when I go into the pantry to get more, it’s all gone. Or, I buy a box, forget about it, and discover in my moment of need that it’s rock-hard. I found a simple solution to both these problems: I started making my own brown sugar. It’s easy and takes just two pantry ingredients.
Aug 19, 2015
Your Guide to Building a Disaster Kit
It’s that time of the year: hurricane season. Those of you who live in coastal areas know what we mean. But it’s also earthquake season year-round for some of you — everyone here read that recent piece on the “really big one” looming under the Pacific Northwest and it thoroughly freaked us out. So, a question for you: Are you prepared for an emergency situation? Do you have a disaster kit stocked and ready to go?
Aug 13, 2015
Recipe: Rum & White Chocolate Caramel Sundaes
One of my husband’s longstanding baseball traditions is to eat a cup of ice cream at every ballpark we visit — not just because he loves ice cream, which he most certainly does, but also because he wants to collect a plastic helmet cup from every major and minor league team in existence. Does ice cream really taste better when served in a plastic baseball helmet?
Jul 17, 2015
5 Smart Ways to Use Cornmeal
We know and love cornmeal as the foundation for soft, buttery cornbread, but don’t let that be the only way you use it. This is one versatile pantry staple that’s capable of quite a lot. From breakfast to dinner to dessert, here are five ways to cook and bake with cornmeal. Want to up your pancake game next weekend? Sure you do! Add-ins are always great (I mean, who can turn down those fresh blueberries?), but it’s time to go bigger.
May 5, 2015
5 Smart Ways to Use Up Leftover Nuts
Whether I buy nuts from the bulk bins or go for the pre-packaged bags, it’s inevitable that I end up with bits and pieces of everything, but never quite enough of one variety to use in a recipe — a few tablespoons of pistachios here, a spoonful of walnuts there, maybe a quarter cup of pecans. My simple (and budget-friendly) solution? Just blend them all together. There are plenty of recipes where a mixture of nuts works just as well, if not better, than a single variety.
Apr 6, 2015
How I Organize My Paleo Kitchen: Michelle Tam of Nom Nom Paleo
This month we’re talking about organizing the kitchen! To help us really dig in deep, we’ve hit up a few of our favorite food writers and bloggers to share how they organize their home kitchens. Today Michelle Tam of Nom Nom Paleo reveals her two-part system for keeping her kitchen chaos in check! As an inveterate slob, I’m the last person who should be giving advice about organization. I’m super diligent about washing and cleaning, but not about putting things away.
Mar 10, 2015
Pantry Before & After: The Amazing Power of Bins and a Snack Basket
Lacking an actual pantry closet, we use a couple of upper kitchen cabinets for the task. It’s a pantry in as much as it’s a place where we store nonperishable foods. But it’s never really been organized. Here, I take a look at helping these cabinets along when it comes to performing as a pantry. I hadn’t used organizing bins or trays in the cabinet before because I simply wasn’t convinced that they would provide better, more efficient storage. Boy, was I wrong.
Mar 3, 2015
Recipe: Lamb with Dark Chocolate Pepper Sauce
Chocolate is an essential part of any Valentine’s meal, so why not surprise your dinner companion by using it in this savory dish? A roasted lamb rack is perfect for two, and the chocolate enriches the pan juices, making the perfect sauce to accompany it. This recipe shows how you can use chocolate to enrich a sauce. Cold butter is often whisked into pan juices to create a sauce, but here, the chocolate thickens and adds a touch of bitterness, as does the black pepper.
Feb 13, 2015
10 Ingredients to Make Your Soup Even More Awesome
When I make homemade soup I like to separate my ingredients into two categories. There are the basic building block ingredients, like veggies, herbs, meat and stock, that form the general structure of the soup. Then, there’s my favorite category — the flavor boosters. These ingredients are key for a really flavorful soup, though they can easily be overlooked.
Jan 6, 2015
12 Pantry Items That Will Last Nearly Forever
Whether you’re preparing for a major pantry clean-out or you’re about to load up on essentials for holiday baking and entertaining, there are quite a few items where an expiration date doesn’t apply. When stored properly — in an airtight container, kept in a cool, dry place — there are a number of pantry staples that can last just about forever. We’re not talking until the end of time forever, although some of these staples just may hold up that long.
Dec 1, 2014
One Small Way to Keep Your Tea Hoard From Taking Over the Pantry
Fall is in the air and we’ve ditched our iced beverages for warmer things. I’m an herbal tea drinker, and I love collecting the perfect flavors for cozy tea times — until moving just one box causes a tea avalanche. A tea-valanche. You know what I’m talking about! Here’s the one small thing I do to keep my tea collection from taking over my cupboard. When temperatures shift, I often feel like Michael Cera in Scott Pilgrim vs.
Oct 28, 2014
5 Quick Meals You Can Make with Canned Tomatoes
Look inside my pantry and you’ll find a tower of canned tomatoes at all times; they are one of my favorite pantry staples. Canned tomatoes are really versatile and work well in so many different dishes. Here are five of our favorite ways to use canned tomatoes for easy weeknight dinners. A simple can of tomatoes gives you the power to take your mid-week dinner in a lot of delicious directions.
Oct 1, 2014
Homemade Gift Recipe: Skillet Toffee
When I was a child, there weren’t a lot of sweets in our house, but come Christmastime, little teasing bits of my mom’s holiday toffee would show up in my normally sugar-starved lunch bag during the week before school let out. Then, during our annual Christmas Eve tamale party, huge platters would appear, with piles of the stuff stacked high like poker chips Though I moved across the country almost twenty years ago, she hasn’t missed a single season of toffee.
Dec 5, 2013
Easy Recipe: Creamy Candy Bar Sauce
Need an ice cream topping that is both easy and mind-blowingly good? Have some spare candy on hand? This creamy ganache, made using an assorted bag of fun-sized chocolate bars, is guaranteed to be your new favorite junk food splurge. But watch out, it’s addictive! I was obsessed with candy bars as a teenager, even more so after I gained control of my lunch money and succumbed to the powers of my high school’s vending machine.
Sep 26, 2013
Recipe: Gooey, Crunchy, Chocolate-Filled S’mores Pie
Fall is my favorite season for spending time in the great outdoors, because it means steaming hot cocoa and hearty chili cooked over an open flame. But if you don’t have a campfire nearby, this s’mores pie is the next best thing. A graham cracker crust holds sweet chocolate custard and light-as-air marshmallow cream. After a quick toast with a kitchen torch, you may never bother with original s’mores again!
Sep 2, 2013
Partner
Recipe: Dessert Flammekueche Tart with Dried Plums, Dark Chocolate, and Crème Fraîche
They say there is no such thing as a new recipe, but I have to strongly disagree. Recipes are constantly evolving as they pass through generations, across cultures, and even amongst family and friends. And with the sprawling reach of the internet, anyone can now access (and change!) the flavors of the world, and all from the comfort of their own kitchen.
Nov 20, 2012
Recipe: No-Bake Nutella Peanut Butter Cookies
This past weekend was a big football game for my boyfriend and me. Our respective colleges happen to be old rivals, and once a year our love for each other is compromised only by our love for the game. We surround those four treacherous quarters with friends, family, and good food. It just makes the tension seem a little bit more bearable. It just so happens that my boyfriend’s family is famous for their tailgating skills. I’m not joking here; these guys are pros.
Nov 14, 2011
Chocolate Chess Pie
There are hundreds of different pies in the Southern arsenal (and almost as many cookbooks on the subject), so choosing a pie to make for National Pi Day proved to be quite difficult. When I finally narrowed it down to chocolate, my decision didn’t exactly become easier. There’s chocolate fudge pie, chocolate cream pie, chocolate pudding pie, chocolate chip pecan pie… Well, you get the drift.
Mar 14, 2011
Dessert Recipe: No-Bake Boston Cream Pie Strata
Here is one of my all-time favorite desserts: It looks and tastes like a dessert casserole, but it spends no time whatsoever in the oven. It is an icebox cake composed of layers of graham crackers and fresh, homemade vanilla pudding, topped with fudge frosting. When it sits together in the fridge overnight, it melds into a luxurious cake-like texture. So yummy, and easy, too!
Jan 26, 2011
6 Steps to Tidy Your Pantry in 10 Minutes
Shawna’s Glamorous Custom Kitchen Even when we don’t have time for a full cleanup and overhaul of our kitchen storage, the smallest effort can still make the largest difference, especially when it comes to your pantry. Whether you have a big pantry closet or a single shelf of jars, here are six things to help you pull it into shape tonight.
Sep 23, 2010
How to Make Baking Powder out of Baking Soda
How to Make Baking Powder out of Baking Soda
Jun 6, 2024