How Do I Deal With Awkward Corner Cabinets? — Good Questions
Reply
Q: Does anyone have tips on how to deal with really awkward cabinet space?
I have four cabinets with odd, hard to access corners — so much space!
5 Cookbooks That Have Helped Me Feed My (Mostly) Vegetarian Family — Essential Cookbooks
Once a marginalized subset of our food culture, vegetarian cuisine is now mainstream. There are a huge number of cookbooks and websites that focus on vegetarian and vegan cooking, and a lot of them are incredibly successful. I grew up in India where more than half the population is vegetarian, and so I was raised with a healthy appreciation for vegetarian cooking.
But then I married a pesco-vegetarian and am now raising a (picky) pure vegetarian child. I have come to need more resources for dinner, and to develop a more in-depth understanding of vegetarian cooking. Here are some of the cookbooks on which I’ve come to rely to feed my vegetarian family every day.
The Secrets of Culinary School: Ariel Knutson from The Kitchn — October Maker Talk Video
Curious about the inside secrets of culinary school but don’t have the resources to attend? Ariel Knutson, our own assistant editor, took one for the team and went to school for you (you’re welcome). Watch the video for her most important culinary school takeaways. Item number one: CONFIDENCE! Check out all her 10 Things I Learned in Culinary School and give yourself a competitive edge in the kitchen.
Low-Fat Recipes: A New Green Bean Casserole
4.43 / 5 Stars | 6 Reviews
by Mrs Boss
“Green bean casserole takes on an Italian-inspired twist with the addition of onions caramelized in balsamic vinegar and a Parmesan cheese topping. Serve at Thanksgiving or for a special occasion.”
Low-Fat Recipes: A New Green Bean Casserole
smoked whitefish dip with horseradish
And now for something completely different: a new entry in the much-neglected seafood category on this site. I know this didn’t get past most of you, that is how not-so-secretly fish-averse I am. Sure, I’ve come around to mussels, to oysters (but only with the iciest champagne, please; I’m fancy); I’ve been known to make some limited advances in the areas of shrimp, lobster, halibut and tuna. But for the most part, my seafood appreciation level is pitifully low. Lest you think that I delight in this — proudly flaunt my “FISH-FREE KITCHEN” apron as if it were some sort of culinary triumph — the truth is that it feels like a failure. It bothers me. I fight it. I do not always win.
But every so often, something sounds so wonderful, it pierces through all of my apprehension, which is exactly what happened when this recipe showed up in my Tasting Table email a few weeks ago. The recipe is like a tag cloud populated with every ingredient I cannot say no to: sour cream, Worcestershire, horseradish, Creole mustard (which I picked up just to see if we’d like it, and oh, we very much do), smoked paprika, celery, scallions, cayenne, lemon juice. And then, as if I hadn’t already fallen in love, the chef (Chris Shepherd, of Underbelly in Houston, inspired by Donald Link and Ryan Prewitt’s smoked-tuna dip at Pêche in New Orleans) serves it on Saltine crackers, something I haven’t had in my kitchen in too many years. It’s deliciously low-brow and high-brow and wait, we totally forgot to discuss the fish, didn’t we?
… Read the rest of smoked whitefish dip with horseradish on smittenkitchen.com
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17 Meals That Make Great Leftovers — Recipes from The Kitchn
In an ideal world, I would cook a hot, fresh meal every night, but we all know that this is just not reality! Leftovers fill in the gaps on busy nights and make home-cooked lunches possible. How do you avoid the boredom of eating the same thing several days in a row? The key to leftovers is having the right recipes.
With the right recipe, leftovers mean that it isn’t a drag opening your fridge for dinner. You’ll actually look forward to several days of eating the recipes we have for you today. From vegetable lasagna, to slow cooker chicken tikka masala, to hearty chickpea salad, these meals might just taste better the next day.
Congratulations to All the Graduates from The Kitchn’s Cooking School! Here’s Your Diploma! — The Kitchn’s Cooking School
- Today: Congratulations! Get your certificate of Cooking School graduation!
- The Goal: 20 lessons, 20 days to become a better cook at home
- See all the lessons: The Kitchn’s Cooking School
Over the past month we invited you to come along on a cooking school adventure: 20 days, 20 lessons to become a better cook at home. Nearly 20,000 of you jumped in wholeheartedly and it’s been a blast to see how much fun (and learning) this online cooking school format can be! We hope that you finished out strong over the weekend and that you’ve fully graduated now from our Cooking School! If so, guess what? You get a diploma.
Read on to download your own Cooking School diploma, and to tell us what kind of cooking school you’d like to see next!
Low-Fat Recipes: Fruit Sherbet
4.75 / 5 Stars | 20 Reviews
by Mary Ann Benzon
“I found this recipe in a newspaper clipping that my Mother saved dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.”