Do you have anything special planned this weekend? Why not try something new and fun in the kitchen! Switch things up by making this Mediterranean salad with cauliflower “couscous” or try Maureen’s riff on the classic Cosmopolitan cocktail (in slushy form!). If it’s hot where you are, cool down with this tropical cilantro smoothie or no-bake icebox cake. And if you’re in the mood for something classic and cheesy, don’t miss out on Emma’s roasted red pepper, sausage, and jack cheese pizza.
Happy weekend everyone! How’s the weather in your part of the world? It’s glorious here, and I’m ready for summer. What about you? Are you out in the garden or at the farmers market? Tell us what’s cooking in your kitchen this weekend; we’d love to hear all about it! Also, just in case you missed it, here are a few of my favorite posts from the past week.
From Apartment Therapy → Stylish Dining Chairs Under $200
“Whether you’re looking to add a pop of color to your space, warm it up with wood, or perhaps keep it looking clean in white, we’ve rounded up ten great looking choices that will keep your wallet happy.”
Q: I bought a bag of unpeeled fresh (not frozen) pearl onions for a bourguignon but predictably have about 3/4 pound left. What should I do with them?
Sent by Elise
The angle: Ten dinner dilemmas, from “I have zero time!” to “I’m not a short-order cook!” solved in ten corresponding chapters — recipes and tips for every situation.
Recipes for right now: Cornmeal-Crusted Tilapia with Salsa Verde, Cake Pan Enchiladas, Curried Carrots and Lentils, Garlic Fries, Peanutty Stir-Fry, Maple-Mustard Glazed Chicken, Lemony Chicken Soup with Rice
Who would enjoy this book? Parents with kids of any age; students on a budget
You may remember last fall when I cleaned my oven that everything came out looking pretty good except my oven door. Despite vigorous scrubbing with baking soda and Bon Ami, the spatters wouldn’t budge (this is a rental oven, and likely had never been cleaned prior to this). It was frustrating and a pain that we couldn’t see through the glass into the oven.
Fast forward six months (yes, it took me six months to revisit this problem), and the glass on my oven door is now perfectly clear, and looks nothing like the photo above. So how did I do it?
Ten reads that made us laugh, look, or think this week.
Depending on how you calculate it, the Leap Year cocktail either turned 86 this year — or is just embarking on its 20s. We know this because the exact date this drink was invented is documented in the Savoy Cocktail Book, bartender Harry Craddock’s popular mixing manual, first published in 1930. This blend of gin, orange liqueur, lemon, and sweet vermouth was born on Leap Day, 1928.
I came down with a Man Cold* and laryngitis** this week and it’s totally cramping my game, or it would be, if I had any. It’s pretty clear what the cold expects of me I’d like to it leave: loads of sleep, little activity and probably some bad reality television. But as I keep interpreting this as: go to a bookstore event, go to another great talk, take laptop to Genius Bar, watch my wind-up bug go… — essentially my rule for this week has been, if it’s a tightly-packed enclosed space a few degrees too warm with zero air circulation, I’ll be right over! — I shouldn’t be surprised that on Day 6 of this mess, I’m still a pill to be around.
The only thing I like less is seeing this site go quiet while I wait for my appetite/creativity/enthusiasm to return, which gives me the perfect excuse to share some egg sandwiches I teased you with in December but have been hoarding since (seriously) 2012, when I created them for a magazine that never ended up running them. They’re short on process photos (though I’ve now experienced the vagaries of freelance life enough times to know: always take photos, lots of them) and lengthy details, but we enjoyed them all quite a bit at the time and will hopefully serve as a springboard for you for your own breakfast sandwich endeavors.
… Read the rest of five egg sandwiches on smittenkitchen.com
© smitten kitchen 2006-2012. |
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4.6 / 5 Stars | 63 Reviews
by Brenda Ward
“With this easy-to-follow recipe, orange and lemon peel become an elegant — yet still a bit tart — sugared confection.”
