For the last two weeks we’ve been sharing The Kitchn’s 2014 Holiday Gift Guide, but we’d be remiss if we didn’t offer a guide for the littlest cooks in our midst. If you’ve got a budding chef on your hands or a curious toddler following you around the kitchen, we’ve got 12 food gift ideas to excite, educate, and encourage them!
I have to confess that I’m a shrimp cocktail lover, retro and old school as the appetizer is. It’s so simple and elegant at the same time, and it’s light enough that I don’t feel like I’m spoiling my dinner if I help myself to one more shrimp.
While the classic ketchup-and-prepared-horseradish cocktail sauce will always have a special place in my heart, there are tons of other easy, delicious sauce combinations out there for shrimp cocktail. Here are five of my favorite sauces, and each only has two ingredients!
4.49 / 5 Stars | 34 Reviews
by KPERKINS100
“This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.”
I realize this might not look like much. It probably looks suspiciously like a salad, which means it’s probably going to be the last kid picked for your holiday cooking olympics. It doesn’t taste like ginger, linzer or crushed candy canes. It smacks of January Food, the stuff of resolutions and repentance, and there’s no time for that now. But I need to tell you about it anyway, urgently, because the preoccupation with this salad has hit me so intensely, so wholly, it’s basically the only thing I want to eat, and since I’m ostensibly the grownup here, this is exactly what I’m going to do.
I had this for the first time two weekends ago, when I got to spring a surprise Miami Beach getaway on my husband as a belated birthday present. We had dinner the first night at José Andrés’ Bazaar, the kind of prolonged, indulgent meal that, I’m sure purely coincidentally, usually only occurs when we’re not simultaneously parenting. I don’t think we had a bite of food that was less than pristine. I’ve been a little obsessed with Andrés’ cooking since I lived in DC, right around the time Jaleo opened. I remember piling in there one night in 1999 with friends in town from New York and one told us that he really wanted to study in Paris the next year, but he needed someone to stay in his rent-controlled East Village apartment and also take care of his cat while he was gone. My roommate and I have never volunteered ourselves so quickly, not that anyone asked me my “welcome to new york” story. Even without such life-changing memories, the food was perfect, and no matter how many pork and scallop products were on the menu, there were always vegetables too, treated as carefully and respectfully as the finest jamón serrano. Our Miami meal was no different, which is why I guess it shouldn’t be a surprise that of everything we ate, it was this seemingly random composition of goat cheese, almonds, oranges, chives, sea salt, endive, sherry vinegar and olive oil that I haven’t stopped pining over since.
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• $26
• Sur La Table
I’m a big fan of this style of whisk, and I’m even more so now that I received a long and scientific explanation of its merits from a Sur La Table employee last week (short version: it’s all physics). I have a cheap version from IKEA that works well, but I couldn’t help but admire this much sturdier and even better engineered example from Rösle.
Let’s face it — deep-frying, or even shallow-frying, food is a pain, even if the results are delicious. Oil splatters everywhere, your kitchen gets hot, and sometimes that greasy oil smell can linger in your kitchen and house for days and days. Who wants to smell like fried fish or latkes? Nobody.
An easy solution? Take the frying outside. Here are five reasons why you should take frying to the great outdoors.
