Artichoke Leek Frittata

Posted on by
Reply
Artichoke Leek Frittata on Simply Recipes

Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.

The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.

Continue reading “Artichoke Leek Frittata” »

Artichoke Leek Frittata

Posted on by
Reply
Artichoke Leek Frittata on Simply Recipes

Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.

The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.

Continue reading “Artichoke Leek Frittata” »

Strawberry-Rhubarb Streusel Bars, Creamy Avocado Lassi, Potato Breakfast Gratin & Chicken in Coconut Milk — New Recipes From The Kitchn

Posted on by
Reply

Pin it button

Happy weekend, all! We’ve got some truly delicious recipes to share with you from the past week. If you’re on a spring asparagus kick, try our easy method for cooking it in the oven, or try the miso-asparagus soba noodle salad (lunch, anyone?). Make sure to take advantage of rhubarb right now with these strawberry-rhubarb crumble bars, and don’t miss out on Sara Kate’s chicken in coconut milk. Oh, and make sure you try your hand at the creamy avocado lassi because DUH.

READ MORE »

You’re Doing It Right: Feeding Your Kids — You’re Doing It Right

Posted on by
Reply

Pin it button

I have been thinking for a long time about all the voices that tell us we’re Doing It Wrong in the kitchen. We wanted to bring you a column about the ways that you’ve actually been doing it right all along. My friend Cheryl Sternman Rule is bringing us this occasional dose of reassurance. — Faith

More fruits, more vegetables, less processed food. Homemade, wholesome, whole family around the table. The directives – from society, from the media, from other parents — come in constant, sometimes oppressive waves, and the message usually boils down to this: there’s a right way to feed your family and a wrong way, and even those who make the best choices they can still feel like they’re coming up short.

So let’s do this.

Let’s relax the reins on each other.

READ MORE »

Is the Best Way to Make Easy-to-Peel Eggs in the Pressure Cooker? — Putting Tips to the Test in The Kitchn

Posted on by
Reply

Pin it button

Last week I took a look at whether or not adding baking soda to the boiling water makes hard-boiled eggs easier to peel and found that, unfortunately, it didn’t seem to make a difference. So are there any tricks that do work?

You had plenty of ideas in the comments and on Facebook, but the one that intrigued me most was the suggestion to use a pressure cooker. Several readers mentioned that hard-boiled eggs cook faster in the pressure cooker and that even fresh eggs peel perfectly every time. I had to give the technique a try.

READ MORE »