Jell-O is already one of the most fun foods. It’s just so jiggly! No matter how old you are, that wiggle is amusing. That’s why we have things like Jell-O shapes, Jell-O shots, and Jell-O wrestling.
A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this.
When someone told me last month the version at Caffe Marchio — which is described as a “rich, Italian-style bundt with a lemon glaze” — is one of her favorite cakes, and even found the recipe on the internet for me (subtle hint, there), my first thought was: but wait I already have a lemon cake that I know and love. Ina Garten’s assertively lemony lemon pound cake is a Top 5-level cake classic; you bring it to housewarmings, as host gifts, to teachers; everyone loves it. So, I broke the recipes out into proportions and found that the Caffe Marchio version uses oil instead of butter, more of it, a bit more sugar too, a combination of mascarpone and yogurt instead of buttermilk, and a lot less lemon. Why should I make a more rich, more sweet, and more mildly flavored cake than one I already like, you might ask? I mean, I did. So, I made them both, fully doubting that there was anything new worth needing to know in the land of citrusy tube cakes, and the ciambellone stopped me in my tracks.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Who doesn’t love a recipe that is easy to make and easy on the eyes? The most labor-intensive part of this gorgeous summer salad is preparing the vinaigrette, but recipe author, Gaby Dalkin, has a game-changing tip: “I make the vinaigrette weekly and just keep it on hand, add a boat load of tomatoes and the best cheese on earth … burrata.”
Something tells me that this dish is going to be making an appearance at my big family barbecue this weekend — I just have to make a vat of vinaigrette first.
Need some inspiration for working an extra meatless dinner into your meal plan? Look no further than your slow cooker. When the slow cooker’s involved, you know cooking is bound to be an easy affair.
From a light, bright noodle soup and tikka masala to veggie pot pie and cheesy enchiladas, here are 10 vegetarian meals to make in your slow cooker.
Non-dairy milk is a booming market right now. Even among nut milks there are a ton of different options, like almond milk, cashew milk, and more. Now Trader Joe’s has come out with a new non-dairy milk of its own, and this one is really interesting because it is actually a blend of several different nuts for optimal flavor and creaminess.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Try it: Name something that a portobello mushroom can’t do. You can grill them, bake them, fry them, swap them in for burger patties, throw them into veggie wraps, turn them into mini pizzas — the list goes on. Here at Kitchn, we’ve even gone as far as to call them the “steak of the vegetarian world.” They’re thick, meaty, absorb any kind of marinade, and perfectly cradle whatever stuffing you choose to stuff them with. These ‘shrooms go the distance. And these Caprese-stuffed garlic-butter portobello mushrooms from Cafe Delites are surging ahead of the pack.
My love of dill started rather recently when I made dill-infused vodka. I found that, compared to the overpowering taste of dill I ate in Scandinavian recipes growing up, when the herb was infused with vodka it provided a light pickle-y flavor that was a great addition to a classic martini. I found that the same can be said when a small amount of dill is added to things like salads, yogurt dressings, and soups.
Dill isn’t something you generally use in large quantities, but you usually have to buy it in bulk. If you’re like me and end up having too much of it in your fridge, here are 13 delicious recipes to use up the rest of your haul.
In excellent news for anybody who has ever eaten a whole sleeve of Thin Mints in one sitting — so, basically all of us — Trader Joe’s just introduced a new chocolate mint cookie that looks a whole lot like the best Girl Scout cookie.
There are certain things in life that simply aren’t worth messing with, and a classic strawberry smoothie is one of them. When juicy strawberries, a ripe banana, and tangy yogurt combine, it makes for a not-too-sweet, not-too-fussy smoothie — one that’s great for breakfast or a snack.
There’s not a chia, hemp, or flax seed in sight, and I love that you can count the ingredients on one hand. Yes, it’s the smoothie your kids want, but it’s also the smoothie you secretly want — one that’s pure and simple, and all about the fruit.
It’s been a little over a year since Amazon announced that it would be buying Whole Foods, and that merger is starting to result in a lot of new perks for Amazon Prime members who are also Whole Foods shoppers. Now, starting on Wednesday this week, Amazon Prime members all over the country will be able to get special discounts and an extra 10 percent off sale items at all Whole Foods and Whole Foods 365 stores.