I was browsing the bulk bin aisle at Whole Foods recently and something caught my eye: coconut flour. There are so many coconut products out there now that I tend to be a bit skeptical, but I picked some up to try at home. Here’s what I thought!
Is there anything more passé than cupcakes? It’s like 2006 up in here. Even the macaron parlors that were the “next cupcake” and the doughnut-croissant hybrids that were the “next macaron” are old news. And s’mores? My goodness, they’re so trodden, they halfway to becoming a potato chip flavor.
Thank goodness we, as I hope it has been relentlessly established, are hopelessly uncool here at the Smitten Kitchen, as nothing hastens you along the path to being the dorks you remember your parents as faster than having wee ones of your own. We think having a second drink with dinner cutting loose. We consider being woken up at only 6:45 a.m. a triumph. We say things like “eat your broccoli” so often, I swear if you shook me awake in an emergency, this would come out of my mouth first. And when it’s my kid’s birthday, I bring in totally unhip cupcakes for his class to share, and I even enjoy it. (This is when they’ve won. Or, ideally, when you’ve stopped becoming that insufferable parent trying too hard to seem cool.)
… Read the rest of s’more cupcakes on smittenkitchen.com
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Have you ever dreamed of going to pastry school — in Paris, perhaps? Do you lust after show-stopping layer cakes? Do you desire the secrets of perfect chewy cookies? Are you contemplating the mysteries of a sourdough starter, or just wish you were a more adept and confident bread baker?
Now is your moment, because Baking School is coming to The Kitchn! It’s a free 20-day program to become a better baker. You can follow along at home, and it’s all happening here, starting Monday, October 5. Here’s a look at what we’re going to cover over the next four weeks, with a list of the equipment and ingredients you’ll need. Ready to bake? Start here!
I have a confession to make: I’ve never truly understood how your home can have an impact on your personal well-being until about a month ago. I know, I know. I work for a company called Apartment Therapy Media, for goodness’ sake. But it just never clicked for me. If my bedroom was messy? I felt a little down, but I didn’t take much issue with it.
This all changed for me after reading Marie Kondo’s The Life-Changing Magic of Tidying Up. You may have heard it mentioned a good deal this last year, as a lot of people also found it, well, life-changing. Here are some of the key takeaways I found helpful when looking at my kitchen.
4.43 / 5 Stars | 89 Reviews
by TDAVIN
“This is the best mango salsa I have ever tasted! It’s a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You’ll love it! If you’re feeling adventurous, use fresh cilantro instead of basil–wonderful!”
I thought my mother had taught me all of her best tricks in the kitchen, but no — she had one more for me, which she casually let drop while in the middle of our Costco shopping expedition. It’s this: She buys bulk salmon from Costco and cooks it all at once in the slow cooker. And it’s darn good.
Not only is the slow cooker fantastic for this kind of batch cooking, it’s also an extremely good way to ensure tender, succulent salmon every time, no matter how many fillets you’re cooking. Here’s what to do.
I have a particular fondness for ancient grains, so when I was recently introduced to einkorn, I was intrigued and curious to know more — especially since it’s thought to be the most ancient of wheat varieties available today. Armed with a bag of all-purpose einkorn flour and The Einkorn Cookbook, I did some reading, then took to the kitchen.
If a genie were to puff himself out of a lamp right now and make me master of any one cooking skill (genies are so specialized nowadays!), I know exactly what I’d ask for. No, I don’t want to make a chocolate soufflé so amazing you’d weep over your fork. (Well, I do want that. Yes, I do.) And no, I don’t want the ability to make the world’s butteriest, flakiest croissants. (Well, again, I do. But, priorities!)
You know what I really want? To be really, really good at meal planning. After years of trying to establish the habit, I’m just now getting the hang of it. Here are five things that, had I known them from the beginning, would have made the whole thing a lot easier.
4.7 / 5 Stars | 53 Reviews
by YABEI
“A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.”
