That’s it. Forget the hot cross buns and the lemon meringue pie. This “Peepshi” from Serious Eats is the only dessert that will do on Easter.
Responsible Adults Make Peepshi for Easter Dinner. Be a Responsible Adult. — Food News
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Recipe: Sweet and Spicy Braised Cabbage — Electric Pressure-Cooker Recipes from Laura Pazzaglia
How long does it take to braise cabbage until tender and translucent in the oven? One hour. In the pressure cooker? Five minutes of pressure-cooking time — or 15 minutes from start to finish. Pressure cooking will not only cook vegetables faster, but compared to conventional boiling and braising, it retains more vitamins and minerals, too. Make this side dish of sweet and spicy braised cabbage the next time you want a flavorful companion to any roast meat.
What Can I Do with Flaxseed Meal? — Good Questions
Recipe: Potato Risotto — Electric Pressure-Cooker Recipes from Laura Pazzaglia
Risotto is one of the pressure cooker’s triumphs. It’s a dish that typically requires the cook’s attention from beginning to end, and at least two pans to make (one for simmering stock and one for rice). With a pressure cooker, you get the same creamy results in a fraction of the time (after the initial sauté). The 20-minute-add-broth-simmer-and-stir part of the recipe is reduced to just five minutes of pressure-cooking time.
How Do I Prevent My Stand Mixer from Jumping? — Good Questions
Q: My new mixer “jumps “off the counter and it slips out of lock when I’m kneading dough. Any suggestions on what I can do to prevent that?
Sent by Jane
This Is the Easiest Way to Make a Big Batch of Tacos — Delicious Links
Today is National Crunchy Taco Day! (Yes, that’s a thing.) What better way to celebrate than with a big batch of spicy chicken tacos? Becky Hardin, the blogger behind The Cookie Rookie, has an ingenious way of making a big batch all at once.
From Pizza to Pie: 5 Recipes for Baking with the Food Processor — Menus from The Kitchn
We all know the many ways the food processor helps us accomplish tasks in the kitchen. I have been a fan for a long time. Dough-making captures the muscular power of a food processor, showing how that whirling blade — whizzing around at thousands of revolutions per minute (rpm’s) — has the brawn to knead in a flash.
It took me way too many years to figure this out. At first, I used the machine as it was advertised: to cut, grate and purée. Yes, mine was a misspent youth, all those wasted rpm’s. But I’ve come a long way, baby.
4 Tips for Bringing Plant Life into the Kitchen — Gardening Tips from The Kitchn
Our lives are lived in the kitchen, measured in cups of flour and sticks of butter and shared with friends, family, and furry creatures. But this week, we delved into a different kind of life in the kitchen — plant life. And we asked Abbye Churchill, herbalist and co-author of A Wilder Life: A Season-by-Season Guide to Getting in Touch with Nature, to be our green guide.
Get More Bang from Your Butter with These 5 Tips — Tips from The Kitchn
At its core, butter is a pretty simple ingredient — a creamy spread that can single-handedly make toast magical, and work wonders in both cooking and baking alike. Here are a few things to remember about using each stick, stubby, and block of butter to the best of its delicious ability.
5 Globally Inspired Dinners with Ground Meat — Dinner Ideas from The Kitchn
I’m a chef who has worked in professional kitchens for about a decade now, including some that are considered among the best in the world. One of my favorite things to do as a chef is make staff meal, the meal that restaurant workers make and eat themselves.
Most restaurants have very thin profit margins, so staff meal ingredients have to be cost-effective. Enter: ground meat. Ground meat tends to be economical and lends itself to varied preparations. The recipes that follow are five ways I would turn ground meat into a staff meal in a professional kitchen. Some of these recipes I have served my fellow chefs, and some I might have to make for staff meal in the future. Regardless, they’re still recipes that work in our home kitchens, and bring a sense of discovery to a routine ingredient we almost always have stored in the freezer.