Q: I am a teacher at a school that has just built a kitchen in order to offer lunch and snacks to the preschoolers in our program. I’ve been asked to come up with a fresh, healthy menu that can easily be executed in our tiny kitchen for 15 kids every day.
The angle: Recipes for gatherings big and small, straight from Lisa’s Texas heart.
Recipes for right now: Apricot Bread, Jalapeño Corn Sticks, Pico de Gallo Deviled Eggs, Chipotle-Blue Cheese Wedge Salad, Macaroni Salad, Cochinita Pibil, Shrimp Boil, Butterscotch Brownies, Peach Ice Cream
Who would enjoy this book? Anyone with a particular fondness for the Lone Star State and all its big-hearted dishes.
Yesterday we talked about the quick and easy method of how to cook corn on the cob in the microwave. So, now that you’ve got the cooking part down, let’s talk about the dreaded task of shucking corn. This is easily one of my least favorite cooking tasks of all time. I inevitably make a mess every single time and no matter how hard I try, I can never seem to get all those darn silks off.
Well, I recently discovered a ridiculously easy and nearly hands off method of shucking corn on the cob using a microwave. I decided to put this tip to the test and see if using the microwave to shuck corn actually works.
Fourth of July recipes can be so fussy, instructing you to carve watermelon baskets, make precise stripes of fruit on flag-shaped desserts, and whip up elaborate, food coloring-tinted layer cakes. Yeah, definitely not my thing!
Enter these spritzers…er, sparklers. (See what I did there?) A cocktail with two ingredients, made right in the serving pitcher, with a cute fruit garnish for a little patriotic flair? I’ll take it!
Stainless steel appliances look great in the kitchen, but they’re prone to showing hard water marks and fingerprints. You frequently see this on the dishwasher (so many water stains) and the handles of the refrigerator (hello overuse).
So, to restore my flat and dirty appliances back to their happy, shiny, robot-looking selves, I decided to make my trusty stainless steel toaster my test subject. What was the easiest, quickest way I could get it looking new again?
4.19 / 5 Stars | 35 Reviews
by Sharon Baetcke
“Finally … here is an easy, delicious, cake for pineapple lovers! And it’s lower in fat than most other cakes!”
When it’s too hot to cook and you want something quick and satisfying, homemade smoothies are always the answer. They’re so simple and refreshing, especially now with great summer fruits and vegetables to sip through your straw.
Looking for some fun smoothie ideas? We’ve got your recipe situation covered with a smoothie chock-full of greens, and another that tastes like blueberry pie. There’s a sunny citrus and turmeric number, and an avocado lassi spiced with cardamom, plus much more. Drink up!
Next month, join The Kitchn at the Food Network New York City Wine & Food Festival for a panel on the Future of Food Blogging. We are honored to be a part of their Grand Tasting Presented by ShopRite Featuring KitchenAid® Culinary Demonstrations presented by MasterCard®, and we even get to use the same stage as Martha, Rachael Ray, and John Besh (what what!). Panelists include Faith Durand, Executive Editor of The Kitchn, Joy Wilson of Joy the Baker and Deb Perelman of Smitten Kitchen.
What: How Food Blogging & Social Media Came to Town and Transformed How We Talk About Food
Who: Panelists Faith Durand, Joy Wilson, Deb Perelman. Moderater Maxwell Ryan, founder of Apartment Therapy.
When: Saturday, October 18. The Grand Tasting from noon to 6pm. Panel starts at 5:15pm.
Where: Pier 94 at 55th Street and West Side Highway, NYC.
Tickets on sale now.
Click through for more info…
