This month we’re highlighting another section of The Kitchn Cookbook, and diving head-first into what makes things easier, and happy in your home– kitchen organization and design! It’s time to share what inspired you in this section of our cookbook. We’ve partnered with Zwilling J.A. Henckels to give away an awesome prize package worth over $300 each week throughout the month of March. Care to show off your the smart tips or organization in your kitchen?
4.39 / 5 Stars | 61 Reviews
by Michele O’Sullivan
“A tasty honey mustard dipping sauce for chicken fingers, egg rolls, chow mein noodles, ham sandwiches — there’s no limits to this sauce.”
I have told you that brunch is my favorite meal of the day, and winter is perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn’t go to waste, but I would need something else too, something to nourish and satisfy. I need something savory to start the day off right.
The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.
Do you love sprinkles in your birthday cake? Was the classic Pillsbury Funfetti cake mix your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven’t had one in a long time — probably because I don’t really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!
Whole-wheat breads are an acquired taste, in my opinion. Some people love them, some people learn to love them, and some people (like me) never quite warm up to their bitter, earthy flavors.
Enter this new no-knead bread recipe. If you’ve never really liked whole-grain breads but wish you did, you’ve got to give this recipe a try. It’s definitely changed the way I feel about whole-wheat loaves!
We shared one perspective on grown-ups eating like toddler. Now here’s writer Anne Zimmerman with a short, sweet essay to argue the other side.
It’s 6pm on a Thursday and I’m on my kitchen floor, eating a toaster waffle and sipping a glass of red wine, tempting (or trying to tempt) my toddler to eat.
I made a kale salad during naptime and there’s a pork tenderloin in the oven, but by the time I sit down to dinner with my husband, I’ll probably just pick at my meal. I’ll be full of toddler food.
When you tell someone you’re making your own yogurt from scratch, they sometimes look at you like you’re a bit crazy. Then when you say you’re using coconut milk instead of regular milk, they might dismiss the idea altogether.
But if you’re vegan or lactose intolerant, knowing how to make your own coconut yogurt can be incredibly useful! Maybe you’re longing for a tangy, creamy companion for your granola, or a way to reap the benefits of probiotics without dairy, or you just love coconut milk! Whatever you’re looking for, here is a breakfast plan for making your own coconut yogurt and using it all week long.
