If you’ve been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. Here is everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or freezer!), from picking the right tomatoes to packing the sauce into jars.
Fifteen pounds of fresh tomatoes. One afternoon. Eight pints of sauce. It’s go time.
If you were to peek into my refrigerator any day of the week, any season of the year, you would surely find a jar of pickled red onions. This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. It takes about 10 minutes to assemble and lasts for weeks in the refrigerator. What more can you want from a pickle?
At this point in my baking career and time as a home cook, I do feel as though the world might not need another scone. There are great cream scone recipes out there, and wonderful flaky butter scones; there are scones packed with whole grain oats and berries, and others cloaked in sweet, sugary glazes. So why another scone today?
I happen to be a big fan of coconut and started to think about what would happen if I used coconut milk instead of buttermilk or yogurt in a scone dough — and then folded in a heap of toasted coconut and some dark chocolate bits. Would that, in fact, be a scone worth writing about? I’m here to report back that, yes, they are in fact worth talking about.
Whether it’s the ongoing debate that a dislike of cilantro is determined by genetics or the recent stir caused by cilantro imported from Mexico, cilantro certainly seems to be a hot topic right now. While some crave its fresh, spicy flavor, others find it utterly unappealing. For me, I can’t get enough of it.
Not only can it be tricky to grow, but it also proves challenging to preserve. If you’re a lover of cilantro, like I am, you’ve probably had some exasperating moments trying to successfully capture and prolong its flavor. Here are some tips to both extend the shelf-life of your recently harvested (or purchased) cilantro, and enjoy its freshness in the months ahead.
This is the time of year — smack dab in the dog days of summer — when I’m more than happy to hear the sound of cold ice cubes plinking into my glass.
From a smart tip on storing ice, to an ingenious method for keeping pitcher drinks cold, here are five important things you need to know about making better ice cubes.
4.71 / 5 Stars | 5 Reviews
by Lindsay
“Raw oysters in tomato juice and vodka, garnished with lemon.”
If your nose doesn’t lead you straight to the kettle corn vendor at just about any state fair or festival this summer, then your ears surely will. The aroma of lightly caramelized popcorn combined with the merry sound of popping is all the encouragement I need to buy myself a big bag for snacking. Craving this sweet and crunchy treat without the road trip? Here’s how you can make kettle corn at home.
July’s Instagram theme for The Kitchn was frozen – all those popsicles, drinks, and ice cream scoops that cool you down when it’s basically too hot to live. We were so impressed with all your ideas! Here are some of our favorite photos that you shared with us throughout the month.
We’ll also reveal August’s Instagram theme, which includes a special month-long contest with Staub. Care to join?
