by Guest on Saturday, August 31, 2013
90 Minute Hoisin And Beer Glazed Ribs
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Joy the Baker’s Kitchen, Better Jello Shots, Freezer Meals, King Ranch Casserole, Good Dorm Food & Frozen Banana Milkshake — Most Popular Posts Published August 25-31
It was a lively week at The Kitchn, with discussions about freezer cooking, what you drink with meals, and the best way to thaw meat. Read on for these and more, including a tour of Joy the Baker’s sweet home kitchen, and a 10 summer recipes that should inspire your weekend cooking.
15. Two Easy Hacks for “Vacuum-Sealing” Bags Without a Vacuum Sealer
14. Freezer Recipe: Sauerkraut, Potato & Cheese Pierogi
13. Water with Meals: A Page From My European Husband’s Book
12. Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries
11. The Best Way to Quickly & Safely Thaw Frozen Meat
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Low-Fat Recipes: Garlic Ranch Chicken
4.19 / 5 Stars | 98 Reviews
by Trudi Davidoff
“Skinless, boneless chicken breasts are marinated in ranch dressing that has been spiked with garlic and fresh basil. Then they’re chilled for a bit, and then grilled to become moist and flavorful.”
What’s Cooking This Weekend? — Weekend of August 31 – September 2
Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad
Happy weekend, folks! Do you have big plans for Labor Day? A cook-out? Maybe a slab of perfectly grilled steak? Or a freshened-up pasta salad? I’m planning a weekend get-together and a welcome day to putter about the house. Tell us what’s cooking in your kitchen this long weekend, and we’ll see you Monday for a few special holiday treats.
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King Ranch Casserole, Saurkraut and Potato Pierogi, DIY Stir-Fry Freezer Meals & Jello Shots for Grown-Ups — New Recipes from The Kitchn
Are you clinging to these last few days of summer with everything you’ve got or already leaping eagerly into fall? Either way, we’ve got something for you! Want summer? We have one last riff on the tomato salad for your dinner tonight. Enjoy it on the porch with a sparkling cojito cocktail. Want fall? Make this hearty King Ranch Casserole or a batch of pierogi to stash in the freezer. And no matter what, you have to make these grown-up jello shots for your Labor Day party!
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Cuisinart Electric Pressure Cooker — Product Review
Item: Cuisinart Electric Pressure Cooker
Price: $99.95
Overall Impression: This electric pressure cooker is a safe, easy, and economical tool to introduce cooks to home cooking. Its small size and lower maximum pressure, however, may prompt cooks who adopt pressure cooking to eventually graduate up to larger, more powerful stovetop models.
While Anjali and Dana reviewed their Kuhn Rikon and Fissler pressure cookers for you, I went a different direction and tried out an electric model of pressure cooker. Stovetop pressure cookers are more common and versatile, as they use the burner as their heat source and can be used as regular pots as well as pressure cookers. But the electric model is a self-contained, all-in-one cooking appliance that has a lot of advantages (and some drawbacks too).
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School Lunches: How Things Are Getting Healthier for American Kids
I have vivid memories of Turkey Gravy Day. And Pepperoni Pizza Fridays. My mom always packed our lunches growing up, but she did let us choose a day we’d like to get hot lunch, and those were my go-to favorites. Looking back, I realize that the nutrition factor was low although the flavor factor was, apparently, quite high. Today there are still Pepperoni Pizza Fridays, to be certain. But things are slowly changing in school cafeterias as well. For the better.
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The Glorious Vegetables of Italy by Domenica Marchetti — New Cookbook
Maybe vegetables aren’t the first thing to jump to mind when you think of Italian cuisine, but that’s about to change. After all, what goes on top of our pizzas, gets tossed with our pastas, and is stirred into our risottos? That’s right: fresh, seasonal vegetables. Domenica Marchetti is here with her latest book of Italian cuisine to make sure we don’t forget about all the beautiful — nay, glorious! — vegetables that make our favorite Italian dishes so very good.
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Have You Ever Made Your Own Couscous?
Did you know that you can make your own couscous? We’re talking making couscous from scratch, as in starting with semolina. Really! It’s a fairly easy process involving semolina, a bit of water, and lots of handling. But have you ever tried it?
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Five Ways to Plan Ahead For (Very) Early Fall Dinners
I refuse to jump on the fall casserole bandwagon just yet. Rest assured: we’ve still got tomatoes and corn and warm Indian summer evenings to look forward to around here. But that being said, the reality of back to school and no more summer Fridays changes things a bit for some of us, and early morning school traffic changes things for the rest of us (at least here in Seattle). So I thought it was a good time to pause and think about quick ways to guarantee early fall dinner success.
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