Tomorrow marks the launch of The Kitchn’s first ever cookbook! Have you bought your copy yet? In celebration, we’ve scheduled a 9 city book tour. Come out and meet the fabulous authors, Sara Kate Gillingham and Faith Durand, who will be coming soon to a city near you! First Stop: New York City!
Date/Time: October 7, 6:30pm
Address: west elm, 112 W 18th st, NYC
Meet: Sara Kate and Faith!
RSVP: Here
Click through for the rest of the tour!
There are over 900 recipes in this site’s archives, [which is completely nuts, but also conveniently gives me an answer to the ever-present “what do you do all day?” question besides my usual, “mess around on Instagram?”] and while I’m overwhelmingly quite fond of all of them, there are ones that nag at me not necessarily because they don’t work but because they’re not, in hindsight, the “best in category” I once found them to be. Among these are the chicken pot pies I made from Ina Garten’s beloved recipe six years ago, and somewhere, my friend Ang is gasping because these are, to date, her favorite thing I’ve ever made for dinner. But I always thought they could have been better for several persnickety reasons.
First, instead of braising the chicken in that delicious veloué sauce you’re making, Ina has us roast chicken breast until they’re fully cooked, cool them, dice them and then add them to the sauce. But why? I asked Ina, but my book didn’t answer. That’s not the only extra step. Vegetables such as carrots, peas and those persnickety pearl onions are each blanched for two minutes in water before being added to the pot pie base, which baffled me even then. Why not just cook them in that finger-licking stew, too, and let them drink up all that awesomeness? My third quibble with the recipe is that for four servings of pot pie, the soup part alone uses 12 tablespoons (that’s 3/4 cup or 170 grams; it does not include the additional cup of butter used for the four pastry lids) of butter, and guys, I think it’s been fairly well established, perhaps even 900 times, my fondness for butter, but this is just … I cannot. When I created my own anything-but-abstemious pot pie recipe a few years ago for my cookbook, my filling only need 3 1/2 tablespoons butter for four portions to give you a nice rich sauce. Finally, I’d found that the sauce didn’t thicken well but assumed I’d done something wrong. A scroll through the comments that have arrived since indicates that it’s not just me.
… Read the rest of better chicken pot pies on smittenkitchen.com
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permalink to better chicken pot pies | 63 comments to date | see more: Fall, Photo, Poultry, Stew, Winter
Have the tomatoes and zucchini suddenly vanished from your farmers market? It’s always sad to see ripe summer vegetables fade out, but there is excitement that comes in with the even more interesting and complex vegetables of fall. Anyone can slice a tomato and put it on a plate, but do you know how to enjoy turnips? Or how to make cabbage even more delicious? (Spoiler: Roast with bacon.)
It’s time to get serious about fall vegetables. Here are 12 that I anticipate this time of year, and quick advice for cooking each one.
For those just starting to learn how to cook, all the various cuts of meat and ways to cook them can be a bit daunting. Sometimes there’s one method that brings out the best in a cut of meat, like slow-cooking a pork shoulder, but more usually a versatile meat like chicken can be poached, seared, grilled, or roasted and still come out delicious. How do you choose which method to use?
Here’s our guide to show you the most basic and easy ways to cook beef, pork, chicken, lamb, and turkey to take all the mystery out of the equation. Be adventurous and try out a new cut of meat or cooking method!
3.93 / 5 Stars | 116 Reviews
by Graycat
“Tender quinoa is simmered with apple juice, raisins, and lemon juice and spiced with cinnamon and vanilla and served warm.”
Neeley came home and he and Francie were sent out for the weekend meat. This was an important ritual and called for detailed instructions by Mama.
“Get a five-cent soup bone off of Hassler’s. But don’t get the chopped meat there. Go to Werner’s for that. Get round steak chopped, ten cents’ worth, and don’t let him give it to you off the plate. Take an onion with you, too.”
Francie and her brother stood at the counter a long time before the butcher noticed them.
“What’s yours?” he asked finally.
Francie started the negotiations. “Ten cents’ worth of round steak.”
4.76 / 5 Stars | 26 Reviews
by freshfoodie
“Bok choy, chicken, and potatoes are simmered together for a quick and easy weeknight soup the family will love.”
