The 9-Bottle Bar: Bar Extras — The 9-Bottle Bar
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The 9-Bottle Bar was an exercise in restraint — short sonnets of cocktails created out of a limited palette. Many classic cocktails only need a few ingredients, and these nine bottles cover quite a lot of ground. But even the most elemental cocktails usually need something beyond the liquor cabinet — lemon juice, simple syrup — and plus, what if you’re ready to branch out? Here’s a look at the a few more good things to keep in your bar cabinet, if you have room for one more bottle or two.
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1. The 9-Bottle Bar Guide to Eggs in CocktailsThe 9-Bottle Bar -
2. A 9-Bottle Bar Extra: GrenadineThe 9-Bottle Bar -
3. Elsewhere in the Bitter Universe: Here Are 6 More Bitter Liquors That You Should KnowThe 9-Bottle Bar -
4. Exploring Bottle No. 10: AbsintheThe 9-Bottle Bar -
5. Exploring Bottle No. 10: CampariThe 9-Bottle Bar
Low-Fat Recipes: Peach Pear Salsa
4.89 / 5 Stars | 8 Reviews
by everydaycook
“A sweet and spicy topping for most grilled, baked, or broiled meats. It’s especially tasty on grilled halibut and chicken.”
Low-Fat Recipes: Peach Pear Salsa
Low-Calorie Recipes: Quick Stuffed Tomatoes
The Top 10 Things You Wanted to Cook & Eat in 2013 — The Kitchn’s Best of 2013
We love looking back over the past year, and as we wrap up our review today, it’s time to look at the top things you wanted to cook, eat, and talk about in 2013. Let me give you a little hint: many of them are the essentials, the everyday basics. (It was the year of the pork chops and baked potatoes around here, let me just say.)
But many of you were branching out, too — making kimchi for the first time, experimenting with green juices. And some of you were thinking about cooking up a kitchen, as our IKEA kitchen renovation report also made the list. Read on — are these the things that you wanted to cook (and eat) in 2013? And tell us — what are you excited about for 2014?
A Look Back on the Year of the Cronut & Other Food Trends of 2013 — The Kitchn’s Best of 2013
There were a lot of food trends that came and went this year – the horse meat scare near the start of 2013, strange yet wonderful taco shells (bacon weave anyone?), and the Scandinavian invasion, but nothing comes close to Dominique Ansel’s Cronut. Here’s a look back at the darling of the pastry community, and other food trends and stories of 2013 .
Can I Reuse Artichoke Brine for Anything? — Good Questions
Q: I’ve read around about reusing pickle brine for some recipes, but are there any uses for canned artichoke brine?
Sent by Kevin
10 Things You Loved in December — The Kitchn’s Best of 2013
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
In December (not so long ago!), you were really into the homemade gift recipes, like DIY limoncello, savory dog treats, and cranberry cake for the holiday table. We showed you an easy, impressive way to ice Christmas cookies, and 10 classic kitchen tools every cook should have (but may not).
What Is This? 10 Reader Questions About Mysteries in the Kitchen — The Kitchn’s Best of 2013
There are a lot of puzzling kitchen tools out there, unearthed from thrift stores, yard sales, or the junk drawer at home — but those aren’t the only mysteries our readers helped solve this year. From unidentified herbs to wonderful (yet utterly mystifying) meals enjoyed in Iraq long ago, here are the year’s most intriguing reader questions about mysteries in the kitchen.