This week we peeked into the Boston kitchen of Eva Katz — writer, food editor, and recipe developer extraordinaire. Eva had a wealth of kitchen advice to share with us this week, including her kitchen essentials and her favorite measuring spoons, not to mention her most important kitchen habit and opinion on slow cookers.
So there’s only one question left to ask: Eva, what’s cooking this weekend?
Q: What are some suggestions for cooking with coconut oil? I’m a big olive oil user and would like to try some new recipes. Maybe fish?
Sent by Judy
Planning a party this weekend? Whether you’re watching the Super Bowl or hosting a brunch devoted to warming up with friends and warding off winter blues, a cocktail is always welcome.
From breakfast sangria to a rye and honey pitcher cocktail, here are 10 cocktails designed for big batches and a thirsty crowd.
Of course cooking with coconut oil is great, but there are so many other ways you use it around the house — just think of it as an all-purpose product!
From Apartment Therapy → 14 Ways to Use Coconut Oil at Home
Like many rental kitchens, Bronwyn’s Nob Hill, San Francisco kitchen has older appliances, Formica countertops, a stainless steel drop-in sink, and basic contractor-grade cabinets. Not much to work with at first glance, but Bronwyn had other ideas. (That happens when you live in the same apartment for 12 years, as Bronwyn has!)
She painted the cabinets — and made them two-tone — and added in a few little touches that infused the space with warmth and personality. Now it’s totally charming! Let’s take a peek at all the little details.
By looking at them it can be easy to mistake parsnips for white carrots. Sure, they’re related, but parsnips do a wonderful job of shining on their own. And, there isn’t a better time than right now to be eating them.
Whether they’re new to you, or they make a regular appearance on your dinner table, here’s everything you need to know about buying, storing, and most importantly, cooking parsnips.
4.32 / 5 Stars | 22 Reviews
by Pam Garrison
“Four jalapeno peppers are diced and mixed into this very tomato salsa, so it ‘s quite nippy. And there ‘s a bit of garlic and cilantro to help it along as well. It ‘s finished with a splash of lime juice and chilled until ready to serve. Makes three cups.”
When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate?
But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.
