A handful of years ago, I popped into a cafe to grab a quick lunch and was delighted to discover savory muffins on the menu. Since then I’ve made savory muffins a part of my baking repertoire. This version of a savory muffin takes advantage of one of spring’s most abundant (and certainly most beautiful) vegetables, radishes, and pairs them with goat cheese for a peppery, tangy twist.
Cooks are notoriously attached to their tools: Bakers are devoted to the 9×13 pan, bartenders love their citrus juicers, and most chefs will gladly wax poetic when asked about their favorite knife. That’s why we’ve saved the task of clearing out your kitchen tools for late in The Kitchn’s Spring Refresh. By this point, I hope you’ve already experienced the new energy that comes with letting go.
4.39 / 5 Stars | 71 Reviews
by Chef John
“This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.”
I’ve always loved eating Japanese soba noodles in soup, but these chewy noodles also make for a great cold or room-temperature salad. Soba soaks up dressing readily, while still keeping its texture. Thanks to that sturdiness and versatility, it’s a great base for experimentation with a number of mix-ins. In this rendition, the surprise ingredient is silky smoked salmon.
If you bought sage for a recipe and don’t know what to do with the leftovers, or have a garden overflowing with herbs, herbal incense sticks are a perfect way to preserve them — and they make an aromatic gift for a friend or a way to bring a calming herbal scent indoors.
