We’re cheese devotees here at The Kitchn. There are few dishes that a sprinkling of cheddar or a dab of chèvre can’t make better. And melty cheese? Well, that’s the holy grail. From classic examples like a grilled cheese sandwich to fancier dishes like pink peppercorn-goat cheese spread, the options are endless — and delicious.
What’s cool? Bloody Marys with brunch. What’s cooler than being cool? Bloody Marys with kombucha. Time to give this classic brunch cocktail a fizzy, gut-healthy update.
The supermarket shelves are lined with matzo, and butchers are stocking up on brisket, which can only mean one thing: Passover is right around the corner. A weeklong celebration of the exodus of the Israelites from Egypt, Passover is notable for things you aren’t allowed to eat (including leavened bread). But that doesn’t mean this isn’t a holiday for food lovers! The nightly feast is full of symbolic (and tasty) dishes.
If you’re hosting or attending a seder this year, or if you just have a deep and profound love of latkes and lox, you may have questions. And we’ve got answers — or rather, Elizabeth Alpern and Jeffrey Yoskowitz do. In the week leading up to Passover, the co-founders of The Gefilteria, a Brooklyn-based company specializing in (you guessed it) gefilte fish and other traditional Jewish foods, will be taking over our Good Questions column.
4.69 / 5 Stars | 15 Reviews
by Arlene Unvoas
“This sweet but zippy salsa is a great way to use summer fruits and vegetables. Try it on pork or chicken at your next cookout.”
Move over, chocolate-covered strawberries — there’s a new fruit snack in town. All it takes is your favorite dried tropical fruit, chocolate chips, spices, and some flaky sea salt. Plus, there’s no fancy equipment needed to produce these gift-worthy beauties.
Do you think carrots get nervous around me? I managed to go a full two years after launching this site to bake with them the first time (classic cupcakes, not egregiously carrot-y) and from there, I haven’t stopped harassing them. They’re in salads with harissa and feta, and roasted with cumin in avocado salads, in savory Japanese fritters and in sweet American breakfast pancakes, in afternoon-ish cakes with apple cider and olive oil, and in celebration layer cakes with graham cracker crumbs and cream cheese frosting. They’re in miso-ginger dressing, and then a miso-ginger soup, and then in another soup-salad twinset with crispy chickpeas and tahini.
These last two are, of course, my favorites because I think carrots and tahini are exceptional together — it was just a matter of time before they collided again in muffin format. And isn’t it timely, too? Tahini, the Middle Eastern paste of ground sesame seeds that’s the “other” ingredient in hummus, baba ganoush, falafel and halva candy, despite having been around since at least the 13th century, is currently having a moment in the food world. These days, it’s the recipient a level of PR ardor previously reserved for kale, and has even launched an artisanal mill in Chelsea Market (that I’m bummed is never open when I do mad dashes through some mornings).
… Read the rest of carrot tahini muffins on smittenkitchen.com
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4.19 / 5 Stars | 189 Reviews
by INDIT
“It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.”
There’s more than one season for showing off a homemade wreath. No jingle bells or evergreens here — just three totally modern ways to deck your warm-weather halls with something pretty and made from scratch. Whether you craft one for your own space or create one for a gift, you’ll love how these DIY creations spruce up the home for spring.
Welcome spring by punching up your salads with greens that are not only delicious, but also ridiculously good for you. There is no need to feel like you are laboriously rotating through three or four salad greens in the name of health. And while the always-popular spinach and arugula are certainly delicious, there are so many other wonderful options to choose from.
Spring is officially here — although you wouldn’t necessarily know it from your weekly grocery run. Seasonality doesn’t really exist in the produce aisles. Perhaps there are more apples in the fall; maybe a special berry display in summer, but there will always be apples and there will always be berries. And while there’s something to be said for the convenience of modern grocery shopping — you can essentially buy anything at any time — with so much abundance in our everyday lives, it can be difficult to know what’s in season and what’s not.
