The vegetables I discovered in my crisper this morning were not upholding the expectations of their location very well. In other words, they will never again be described as crisp. If I don’t rescue them today, they are doomed to the compost carton and since that would be a crying shame, I pull out my knife and get to work.
4.06 / 5 Stars | 31 Reviews
by Robyn Webb
“Vary the vegetables in this health-conscious entree according to their seasonal availability.”
This year we’ve been following the rhythms and daily life at a New York farm, Amber Waves, run by two young women, Katie Baldwin and Amanda Merrow. We’ve seen their daily life
This week we want to introduce one more collaborative partner on the farm: Carissa Waechter, who bakes the beautiful bread that comes in the CSA shares. And she not only bakes it with wheat from the farm, but with a very local yeast starter.
4.43 / 5 Stars | 19 Reviews
by Traveling_Is_Love
“This Chinese sweet and sour marinated chicken is easy to assemble before dinnertime.”
Hello cooking friends! It has been wonderful to meet many of you this week during our tour for The Kitchn Cookbook. Thanks so much to all of you who came out in New York City, Chicago, and Houston! We totally appreciate it, and we hope to see more of you tomorrow in Dallas (Los Angeles, Columbus, and Philadelphia coming up next week). We’d love to hear what you’re cooking this weekend, so tell us all about it — whether it’s here in the comments or in person at one of our parties!
Plus some favorite posts from the past week:
Slow cooked meals, side dishes, and cookies – oh my! What are you making in the kitchen this weekend? Try busting out your slow cooker and make chicken tikka masala for dinner. You won’t regret it. If you’re looking for some excellent side dishes, go for the saffron rice pilaf or baked potato casserole. Want a cookie? Try the pumpkin snickerdoodle if you’re a sweets person, or a savory oatmeal cookie if you’d rather go savory.
Even growing up in a Chinese-American family that predominantly ate Chinese food, I knew what pot roast was. I’d seen it mentioned on television and read enough about this classic American dish to know that it was homey and delicious.
Now that I have my own young family to feed, I truly understand why pot roast is so popular — it’s inexpensive, makes a ton of servings, and makes the whole house smell delicious and warm. Although it’s pretty hard to screw up pot roast, there is one big factor that will make or break the dish: choosing the right cut of beef.
