Target — the store that you can walk into only for a bottle of Febreeze and a curtain, and walk out with $200 worth of bric-a-brac — has added a new line to its repertoire. They now carry a beautiful-looking set of affordable wines that will definitely end up in carts that really were just there for back-to-school clothes, but what the heck.
Whether it comes frozen or on the rocks, or if you’re on the beach or celebrating Cinco de Mayo, the margarita has long been America’s go-to warm weather drink (or what you drink when you’re missing the warm weather). Tangy, sweet, a little salty — the margarita hits all the right notes. A new study confirms that Americans still call the margarita their favorite cocktail. Well almost all Americans. In Chicago, drinkers buck the trend.
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: United States.
Chicken soup — an undisputed classic — can’t solve all of our problems, but it can come pretty close. You know the feeling that hits when the craving strikes: You want nothing more than to wrap yourself in a big ol’ blanket and settle down with a mug of chicken noodle soup. Am I right? Then this is the recipe for you. It’s miles better than anything from a box or a can, but isn’t quite so laborious as starting with a whole chicken and making stock from scratch. It’s the Goldilocks of chicken soups, and it’s just right.
If you watch Antiques Roadshow, you know the most unassuming things can be worth tons of money. Recently, the highest valuation ever for an antique brought in was a set of teacups from China, carried unceremoniously in Tupperware containers. While the man who owns them was in line, he said that the person who took his ticket looked at the containers and said, “Don’t think Tupperware is bringing much these days.”
Welp, that ticket-taker should probably watch Antiques Roadshow a little more closely — there’s new evidence that vintage Tupperware is actually going for quite a bit more money than you or the relative you inherited it from bought it for.
We are in the midst of a chickpea revolution. These days, you’ll find the legumes snuck into rigatoni, linguini, and elbow macaroni; transformed into dessert hummus; cooked into Cheese Doodle-like puffs; crisped and dusted with ranch powder; and enrobed in Thin Mint chocolate (yes, from the Girl Scouts). No food group is safe.
And the masterminds at Banza are leading this charge; they’ve unequivocally had dibs on the chickpea pasta market since 2014. With twice the protein and four times the fiber as wheat pasta, Banza boasts a significantly higher nutritional profile, earning a coveted spot in pantries across the country— specifically millennial pantries. The latest chickpea breakthrough from Banza, announced this week, seems like a no-brainer: rice.
If you like coffee and you drink it regularly, or do any reading about coffee, you have probably heard mention of grinders — specifically burr versus blade grinders.
Well today we’re here to talk about grinders, so if you’ve been wondering what a burr grinder is, or if you should get one, you’ve come to the right place.
If you believe hard enough, you can turn anything you consume on St. Patrick’s Day into an electric green color. All you need is some green food coloring and your imagination. Some of the most popular things to turn green on the rowdy holiday include beer, more beer, and bagels (this one never made sense to me). But I bet you’ve never seen this green food before.
German grocery giant, ALDI, is upping its game for St. Patricks Day this year by debuting a line of cheeses. Some of them are green, some of them are boozy (!!!), and all are worthy of your affection and dollar bills. And here’s the kicker: none of the green ones are actually dyed green — they’re au natural, baby.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Over the past few weeks I’ve seen a redux of interest in Instant Pots among my friends, family, and friends of people my cousins went to high school with. And without fail, any time one of them posts on Facebook to ask “What do people think of these Instant Pot things?” I burst into the thread like the Kool-Aid man to tell everyone the Instant Pot is wonderful, easy, and a total game-changer — plus, you can even make pasta in it!
I’ll admit I was skeptical about Instant Pot at first: Won’t the pasta come out all gummy and overcooked? But truly, it does not. Just put the uncooked pasta in the pot with a sauce, like this chicken pesto pasta, and you’ll have a one-pot pasta dish cooked perfectly in no time.
Good afternoon from vacation. We don’t need to talk about it. If you told me you were on a sunny beach with fine white silky sand between your toes, fluffy aqua waves lapping at the edges, palm trees swishing back and forth, scooping aquachiles onto tortilla chips and marveling at the range of available papaya hues while I was shoveling out snow for the nth time this year, I would smile politely and comment “How amazing!” on your Instagram but I would silently pout, as I probably will be a week from now. Let’s… not.
A week or so before I left, because the treadmill seems as good a place as any to think about what you want to eat next, I was overwhelmed with a craving for cauliflower cooked in a spicy tomato sauce. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the bill; the dotting of sweet peas adds is wonderfully complementary. When I came home and started looking through books and websites for recipes I realized that it’s more often a dry curry, made with a few tomatoes but most of the liquid evaporates, leaving a more concentrated mixture. The first time, I made it this way and it was fantastic, but my craving for a saucier version — more of a sabzi, if I understand correctly — remained. A friend confirmed that, like most traditional dishes, there’s no one agreed-upon way to make it and some days you may want it to be more of a stew than others. Feeling liberated, the next time I made it, I added a few cups of canned tomato puree and it was exactly what I’d hoped for. We ate it with rice but it would also be delicious with chapati, roti, or another flatbread.
Remember the excitement of having a day of school canceled because of snow? I know as a parent it is slightly less enticing; after all, you’ll probably have to call into work and any productivity on house or work projects will be minimal between playing in the snow and snack requests.
Take this holed-up opportunity to make something simple with your kids and you’ll be delighted how much time can be made productive towards making those snacks (together!) or at least getting something made for dinner. These are 10 of my favorite snow-day projects to make in the kitchen with my kids. Most require just kitchen staples and aren’t sugary sweet.