4.21 / 5 Stars | 166 Reviews
by lcpgh
“This is my original recipe and can be either vegetarian or meat based. It also freezes well – just thaw, heat and add cream or yoghurt before serving. It’s delicious and well worth the extra steps of roasting and pureeing. Enjoy!”
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.
From professional chefs, to wildly popular cookbook authors, and also TV food personalities – they all find time to cook at home. Even though home cooks might not necessarily be their target audience in their professional life, we can learn a lot from their kitchen wisdom.
The 15 posts included in this roundup are the popular posts in the Expert Essentials series from the last year. From the importance of keeping your knife sharp, to aiming for simple, nurturing cooking at home, each expert gave 5 (and sometimes more) essential lessons for the home cook.
Q: I made a fabulous ruby port and fig cranberry sauce for Thanksgiving. I must have done something a little bit wrong, because I ended up with a very saucy sauce. I drained off some of the excess and saved it, and now I have this super yummy thin winey, figgy, cranberry sauce. Any ideas for turning it into a yummy meal?
We love products here at The Kitchn, and we never cease to get excited when we test one out and discover our lives changed. (Our reviews of Fissler’s pressure cooker, Breville’s wafflemaker, and the Vitamix come to mind.) Here’s a look back at some of the kitchen tools we reviewed this year, as well as a few of our favorite product roundups, from salt cellars to butter keepers, ceiling pot racks, timeless tea kettles, and more.
