3.83 / 5 Stars | 6 Reviews
by SUNTE
“This is a unique hummus recipe which doesn’t call for tahini, and adds the flavor of roasted garlic. Try adding roasted red peppers, or sun dried tomatoes for a different twist!”
It’s hard to say nice things about Chicago in the winter. It’s cold. Like really cold. And it can leave you feeling cooped up and crazy. But the one undeniably wonderful thing about the endless frosty days is the nostalgia it brings. The memories of warming up over a snack — hard earned after a long day sledding (or just some heavy-duty reading in PJs) — gives you a way to escape the claustrophobia and find some inspiration in the kitchen.
And for us, there’s just one way to do this: Grown-up tater tots with hot cocoa and homemade marshmallows.
The Freezer Cure Week 1: Saturday, February 7
Assignment: Clear out and clean your freezer. Throw out what can’t be salvaged. Eat up what should be used!
Sign Up: Sign up here for The Freezer Cure
Welcome to Week 1 of The Kitchn’s 2015 Freezer Cure! This month we’re setting the reset button on our freezer, arguably one of the most important parts of the kitchen and the secret weapon of many savvy, organized home cooks. To make your freezer work for you, you need to first work on your freezer. That’s where this Cure comes in.
Take a good look at your freezer now, because you won’t even recognize it come March. (And that’s a good thing.) So let’s get started with this weekend’s task: clearing out the freezer!
Even if you’re not the craftiest crafter in Craftland (I certainly am not), you can make a potato stamp. These sweet little napkins will add something special to your Valentine’s Day table without being too precious. I just love how they turned out! Inexpensive and easy to make, they’re more unique than any table linens you can buy in a store.
4.49 / 5 Stars | 151 Reviews
by REBECKAH MACFIE
“This thick, flavorful salsa will please everyone with it’s exciting array of flavors and textures.”
Every weekend we like to ask a fellow cook what’s going on in their own kitchen, and this week one of our own editors is in the hot seat. Ariel, our Engagement Editor, lives in Brooklyn, is obsessed with citrus right now, and has a rather ambitious weekend cooking plan!
Almost every kitchen’s got one. It’s that one place in a kitchen — a drawer, pantry shelf, or simply an unfortunate corner — that attracts random debris like nobody’s business.
From Apartment Therapy → Organizing the ‘Sad Spot’ in Your Kitchen
I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but ftlog, only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of city.ballet. when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.
And yet, when my mother spotted this recipe in the newest and (in my not unbiased opinion — I blurbed it) most charming book from Nigel Slater I said, as articulately as ever, “I dunno, wouldn’t it be kind of weird?” Which is when I realized that I might I have an overly segregationist view of fruit crumbles. To me, they’re a very specific thing, fruit recently plucked from a tree or vine, mixed with sugar, spices if desired, flour or cornstarch to thicken and topped with a crumbly mix of flour, butter, sugar, oats and sometimes nuts. A butter-free, flour-free topping? A buttery almost caramel sauce-d base? Chunks of chocolate?
… Read the rest of chocolate oat crumble on smittenkitchen.com
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