4.51 / 5 Stars | 73 Reviews
by kfordham281
“Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.”
Healthy Appetizers: Easy Red Pepper Hummus
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Healthy Appetizers: Easy Red Pepper Hummus
4.51 / 5 Stars | 73 Reviews
by kfordham281
“Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.”
This Top Chef Alum Stores Cookware in His Oven (And He’s Not Ashamed) — Profile: Part Two
Who cooks and eats here: Ed Cotton, Executive Chef at Sotto 13 in New York, Top Chef Season 7 runner-up, and former sous chef for Cat Cora on Iron Chef America
Where: Long Island City, Queens, New York
See His Kitchen: Chef Ed Cotton’s Comfortable Queens Kitchen
Yesterday we visited Chef Ed Cotton at home in his Queens, New York kitchen, where we learned about his love for his vintage cast iron skillet (it belonged to his grandmother) and the spices he always keeps on hand (La Boîte Blue Grass Blend, which he puts on pizza).
But when we opened Ed’s oven, we got a bit of a surprise: pots and pans everywhere! Yes, it turns out this pro chef stores his cookware in his oven, and he’s not apologizing for it one bit.
Spring Cocktail Recipe: Rhubarb Basil Cocktail — Drink Recipes from the Kitchn
With warmer weather inching its way into New York, I felt inspired to make a fresh spring cocktail. Well, I did some experimenting, and while my first inclination was to use strawberries, I found piles of rhubarb at the farmers market — and came up instead with this lovely pink concoction.
obsessively good avocado cucumber salad
It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over.
I first spied it on the side of a plate on Instagram and my reaction was immediate and three-fold: why isn’t this in my life, give it to me, and I want it now now now. Fortunately, Julia Turshen is not only a talented food writer and recipe creator (nbd, just co-authored Gwenyth Paltrow’s cookbooks, Buvette’s, and has her own coming out next year), but a friendly human being who explained to me that she made the dressing with a mixture of mayo, lime juice and sriracha and I was pretty much in the kitchen before she’d finished typing.
… Read the rest of obsessively good avocado cucumber salad on smittenkitchen.com
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permalink to obsessively good avocado cucumber salad | 83 comments to date | see more: Avocado, Cucumber, Dairy-Free, Gluten-Free, Photo, Salad, Side Dish, Vegetarian
10 Things I Learned About Food from Working at a 3-Star Michelin Restaurant — Life in the Kitchen
From famous chefs opening new restaurants, to reviewing a restaurant, to talking about restaurant design – restaurants are not something The Kitchn talks about on a regular basis. We’re all about the home cook. Restaurants, however, can and do provide the home cook with opportunities to learn something new about food. It’s a different side of cooking smarter.
I’ve worked at a few high-end restaurants in New York, including one three Michelin star restaurant where I was maître d’hotel. Even though I was working front of house – instead of in the kitchen – I learned an awful lot about food from a service perspective. Let me explain how this restaurant taught me a new side of food.
Healthy Side Dishes: Fat Free Refried Beans
How To Make Burgers on the Stovetop — Cooking Lessons from The Kitchn
If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you’ve come to the right place, my friend. No dry hockey pucks here. Just the kind of burger you’d normally pay big bucks for at a restaurant.
Today, we’re talking burgers: the best kind of ground beef to use, tips for shaping the patties, and how to cook them to burgerlicious perfection, with a step-by-step recipe for simply the best burgers you’ve ever had — at home or elsewhere. Ready?
14 Weeknight Vegetarian Pasta Recipes for Spring — Recipes from The Kitchn
When the first hints of fresh green things show up at the grocery store or farmers market, we’re reminded of how easy it is to make quick vegetarian meals. Pasta is the perfect base to show off a few seasonal ingredients – just add mint, peas, ramps, or artichokes, and maybe some salty cheese, and the whole thing comes together quickly for a satisfying weeknight meal.
From seasonal ricotta gnocchi with peas and herbed-lemon butter, to spaghetti pan-fried with mint and ramps, these 14 recipes will help you make a delicious vegetarian meal in no time.