When it comes to egg preparation, you really can’t get more versatile than hard-boiled. Whether you peel and eat them as is, devil them, or make them into their own salad, this is one satisfying food. But don’t stop there — it’s time to break out of your shell and explore all the other eggcelent possibilities.
If taking cubes of chicken and other things chosen for their ability to hold up in a deli case and suspending them in a thick dressing of mayo and seasonings is the winter coat of chicken salad, this is the cardigan, which is to say, I hope everyone is as happy to see it as I am. I live for cardigan weather.
While I don’t have any tremendous gripe with traditional chicken salad (yes, even with mayo; I save my contempt for curry powder and raisins), I have forever had little love or tolerance for white meat. The archives here are thick with my referring to breast cutlets as pressed sawdust and worse; it could never be argued that I don’t know how to form an opinion. Thus, it surprises nobody more than me that I want to eat these everyday for the rest of my life, or at least the next month, and all it took was shifting the way we usually emphasize ingredients.
… Read the rest of spring chicken salad toasts on smittenkitchen.com
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When I first came to the United States in 1994, I was 7. Having spent my childhood in Shangdong Province, in eastern China, I didn’t know you were supposed to change your clothes every day. Consequently everybody thought I smelled and very few people were brave enough be my friend, let alone sit next to me. You can imagine how thrilled I was when a nice girl from my class took pity on me and came over for dinner.
When the dinner rush means you need to put a healthy, flavorful meal on the table fast, it’s time to consider a sandwich — or burger, or wrap. These vegetarian takes on the handheld meal deliver on satisfaction and give you the added bonus of an extra helping of veggies, beans, or grains.
There’s a chickpea and sweet potato patty laced with the sweet heat of Sriracha, and a beet-based veggie burger that owes its savory essence to smoked paprika. If you’re looking for a wrap, an arugula, chickpea, and apple situation can be whipped up with ingredients you probably already have on hand. Here are 21 reasons we think you need to kick meatless Monday off with a sandwich in hand.
4.75 / 5 Stars | 4 Reviews
by UpstateNY Cooker
“No sieve used here! This recipe uses all but the core of the pear, and has a nice texture and taste. Adjust the amount of orange rind to your liking.”
The comic essayist David Sedaris perfectly captures the absurdity of ritual in his famous French-class skit. Sedaris, an American, attempts to describe in broken French how “the rabbit of Easter … he bring of the chocolate … he come in the night when one sleep on a bed.” His Polish and Italian classmates scoff at the idea of a small, long-eared mammal that sneaks into children’s homes each spring to lavish them with sweets.
“No, no,” counters Sedaris’s teacher. “Here in France the chocolate is brought by a big bell that flies in from Rome.”
Electric pressure cookers have quickly become popular, taking over the niche that stovetop pressure cookers once held. That’s because, even though they’re less powerful and durable, electric pressure cookers are more convenient to use and can replace multiple appliances. In addition to pressure-cooking, the electric cookers brown the food directly in the bowl (unlike slow cookers) and make rice, too. Some electric pressure cookers will also slow-cook, make yogurt, delay cooking for hours (or just until you get home), and keep dinner warm until everyone makes it to the table.
4.33 / 5 Stars | 4 Reviews
by Nelson W Browning JR
“Seeding the chile peppers takes the heat out of this homemade salsa while leaving in the flavor.”
Looking back over this week’s content, we seem to be having something of an Oprah moment. It’s bread for days at The Kitchn — specifically Easter bread. Of course we have other ideas, too (you have to try this honey-glazed pork tenderloin, for starters), but bread is stealing the show. We’ve got buns aplenty, including traditional hot cross buns, sweet potato-rosemary buns, and the cutest bunny buns you ever did see, plus a German loaf that’s studded with sugar cubes, dried fruit, and nuts.
Whether you grind it yourself, or let your butcher or grocer do the heavy lifting for you, ground meat is quite possibly one the most useful and versatile ingredients in the kitchen. It’s a relatively inexpensive cut that works as the backbone to a laundry list of recipes, and just a little bit can stretch a meal a long way.
