We are doing some major chair dancing over here as we just got the news that The Kitchn Cookbook just won a James Beard Award in our category of General Cooking. Congratulations to Sara Kate, Faith, and the whole Kitchn team!
This week Jayme introduced us to Jenni Lyons and Mike Burns of Happy Leaf Kombucha, a small-batch kombucha maker out of Denver. We learned how they turned their hobby into a business, what to expect the first time you try kombucha, how to pair kombucha with food, and what a giant, industrial-sized scoby looks like. (It’s kind of scary — not gonna lie.)
Now the only question left to ask is: What’s cooking this weekend, Jenni and Mike?
4.11 / 5 Stars | 46 Reviews
by Marcus Hender
“Prawns are marinated in lime, onion, and garlic and then quickly grilled. A wonderful addition to an outdoor meal.”
For our dinner party menu from Ina Garten’s new book, Make It Ahead, we knew we needed a classic Ina dessert — something easy and relaxed, but totally showstopping. When we flipped to the page with this chocolate banana cake, we knew we’d found it.
And when Faith talked to Ina, she also got an ingenious tip for not only making this cake ahead, but making even more moist a day later.
What’s it like to write a cookbook? I’ve written three, so I get asked this a lot. My friends have made me laugh at times with the perceptions they have about writing cookbooks. It looks so glamorous! (It’s not.) Now you’re famous! (Errr, no.) Can you quit your day job now? (Ha, no.)
Perhaps the biggest misperception, however, about cookbooks is that they are always executed by people who know what they are doing from beginning to end. To the contrary, every time I’ve written a cookbook it has taught me something new about cooking. Here are some of the things I’ve learned along the way, plus even more learning moments from friends and Kitchn contributors who have also given us delicious and hard-won cookbooks.
I would like to go on record as stating that I was not in the market for a new chocolate chip cookie recipe. Maybe I’m getting a little cranky in my advanced food blogging age, but I have found little evidence over the years that there’s anything new to add to the chocolate chip cookie conversation. (See: Item #9.) In fact, whenever there has been a new/perfect/ideal/ultimate/consummate recipe making the rounds and I have eventually caved and tried it, I’m generally underwhelmed, not because they are not good — I mean, I’m not dead inside, no chocolate chip cookies go to waste around here — but because they’re just weren’t new or different or special enough to get me to permanently stray from my go-to. *
There is one core recipe for chocolate chip cookies, that which was named after the Toll House Inn in Whitman, Massachusetts, where Ruth Graves Wakefield’s invention was published in a 1936 cookbook. Most modern versions play off of it in one way or another, always in the pursuit of a “better” cookie but rarely through the practice of simplicity. Some require cake flour, bread flour, or a combination thereof, which has always perplexed me as you’d think a mix of high- and low-gluten flour would average out back to approximately an all-purpose flour level? Regardless, I follow these recipes to the letter, hoping to glean something new.
… Read the rest of salted chocolate chunk cookies on smittenkitchen.com
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4.21 / 5 Stars | 204 Reviews
by CHRISTINA5362
“Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that’s less fat but just as flavorful as the fried kind.”