Stella Parks is the the brains behind the BraveTart blog and cookbook, former pastry chef, and Pastry Wizard at Serious Eats. When I wondered how best to store the leftovers from my Carrot Sheet Cake and keep them tasting fresh, she’s who I turned to for advice. Ever wondered whether cake needs to be refrigerated? Or how best to keep it from drying out? Stella gives us (and you!) all the answers.
We know that it’s way better for the environment (and our wallets) to eschew disposable bottles of water in favor of reusable ones. Luckily, thanks to brands like Soma, it’s easier than ever to motivate yourself with pretty water bottles that you will love keeping on your desk.
But there’s just one major problem: Many water bottles have necks that are too narrow to allow for ice cubes to pass through. And a lot of us prefer cold water!
We have a lot of love for Costco. In fact, when it came time to make a list of the things Kitchn editors never buy at the warehouse store, we could only come up with five things! Because, for the most part, Costco is pretty darn great. The groceries are high in quality and low in price. What’s not to love?
Well, there is one thing …
There is something truly special about fresh flowers on a cake. My own wedding cake was dressed with lavender and herbs, and I can’t help but want to break out the heart eyes emoji whenever I see a cake decorated with fresh flowers on the internet or in real life.
If you’re looking to decorate your own cake with fresh flowers, where do you start? Is it as simple as just piling them on top of the frosting? Here’s what you need to know to achieve show-stopping cake status with the flourish of fresh flowers.
It’s snowing in April; the weather keeps faking us out into thinking spring is here and then yanking the warmth out from under us like Lucy Van Pelt with the football. But Dunkin’ Donuts has a special treat coming up that might make everyone feel better — this week they’re giving out free cups of coffee.
The Dutch oven (rightfully) gets a lot of love from Kitchn editors. We feel bad, though, because there’s another piece of cast iron, enameled cookware that gets the short end of the stick: Allow us to give some love to braisers!
Risotto is so comforting yet elegant at the same time. I love that you can make it with virtually any kind of stock or broth you have on hand, stir in whatever vegetables you like, and top it with anything from roasted shrimp to big shavings of Parmesan cheese. But the rice? Buying the right kind is key — here’s what you need to know!
You know that feeling of satisfaction that comes from doing something in a really clever way? That’s how Dijon mustard makes me feel. This jar of mustard can seriously make you feel like a genius in the kitchen once you know how to wield its tangy, savory power to make a huge impact on nearly everything you’re cooking.
It’s pretty much the ultimate “secret ingredient,” making your vinaigrettes creamier, marinades easier, and your mac and cheese more elegant — even if that mac and cheese comes from a box.
We’re keeping tabs on all ways to whisk, stir, spread, and dollop a little bit of Dijon magic into your cooking, and we want you to join in.
One of my never-ending quests for my tiny apartment kitchen has been finding the perfect dish rack. “Perfect,” of course, is entirely subjective, but I want a system that will hold all my dishes when I need it and pack up neatly and easily for storage when I don’t.
I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one (which is actually day two or three after you’ve cooked the brisket, because you know I’d never lead you astray, right?) is lovely: my goodness, why don’t we eat long-cooked, saucy slabs of beef more often? Day two isn’t so bad either, albeit a touch less enthusiastic: yay, brisket. Day three is: my god this isn’t natural, nobody should eat this much brisket, what am I going to do? I cannot waste food. It’s too long into the brisket’s lifespan to freeze it now. And my thoughts turned to the vibrant green asparagus stalks we’d had with it, and that brisket was instantly relegated to a side dish.
I wasn’t even a little bit surprised that I found inspiration for asparagus in the Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it — a favorite so far has been the comfortable cabbage and farro soup with parmesan and lemon — almost to the point of paralysis, which is as ridiculous of a first-world problem as having too much brisket to eat, but here we are and at least one impasse helped resolve another.