4.06 / 5 Stars | 12 Reviews
by CORWYNN DARKHOLME
“This is chilled soup is made by pureeing canned black beans with strained salsa, cherry tomatoes and cumin.”
Low-Fat Recipes: Black Bean Soup III
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How To Intentionally Enter Into Failure (Or, I’ve Just Planted a Garden!) — Weekend Meditation
As a cook, I am quite naturally drawn to the garden, the place where all cooking begins. But having spent the vast majority of my adult life in cities, I’m not so well-versed in the mysterious ways of soil and plants. I can never tell if those yellowing leaves mean the plant is thirsty or if it is drowning in my enthusiastic watering. (I usually forget when I’ve last watered and so therefore tend to overcompensate.) Gardening is just not instinctive to me and in fact, I have no problem self-identifying as a black thumb. But that hasn’t stopped me from starting a garden this spring.
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Low-Fat Recipes: Broccoli Soup
4.29 / 5 Stars | 182 Reviews
by LONBINDER
“Broccoli and potatoes are pureed with garlic and onions, and seasoned with a hint of nutmeg.”
Nora Ephron’s Rule of Four, an Infographic for Introverts, One-Dish Suppers for a Crowd, and The Kitchn’s Cookbook! — Most Popular Posts Published March 31 – April 6
Welcome to Saturday, friends! Popular posts this week on The Kitchn include our super exciting news that we’re writing a cookbook (!), a guide to helping you choose the right seat at a dinner party, a revealing video showing what 2,000 calories looks like, and easy, one-dish suppers for two or ten. Enjoy!
15. Brian’s Practical Logan Square Kitchen
14. Shot Glass Appetizers: All-In-One Finger Foods For Your Next Party
13. We’re Writing The Kitchn Cookbook!
12. 5 Ways to Use Balsamic Vinegar Every Day (Other Than Salad Dressing!)
11. Recipe: Chocolate Wafer Icebox Stacks
10. Happy Hour Snacking at Home: 10 Irresistible Seasonal Bites
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Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Continue reading “Southern Style Collard Greens” »
Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Continue reading “Southern Style Collard Greens” »
Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Continue reading “Southern Style Collard Greens” »
Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Continue reading “Southern Style Collard Greens” »
Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Continue reading “Southern Style Collard Greens” »
Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Continue reading “Southern Style Collard Greens” »