The Kitchn Cure Day 19: Thursday, September 4
Assignment: Buy something nice for your kitchen! (See all the assignments so far here)
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You’ve worked hard the last few weeks, so now you deserve to buy something special for yourself and your kitchen. It doesn’t have to be fancy or expensive — just a little indulgence! Not sure what means? We have a few ideas:
Ever since I was a little girl, I’ve been attracted to dishes that could straddle the line between breakfast and dessert. Mounds of berry pancakes with whipped cream fit the bill. Chocolate chip waffles? Absolutely. In my recent cookbook, I even managed to work in a recipe for Breakfast Cookies!
So it is with great enthusiasm that I bring you this early fall recipe for warm apples and walnuts served up with creamy whipped yogurt — and I’ll let you decide if it should be morning fare or graduate into an after dinner treat.
4.15 / 5 Stars | 10 Reviews
by Kathleen White
“This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.”
The Kitchn Cure Day 18: Wednesday, September 3
Assignment: Clean the countertops and backsplash. Sweep and mop the floors. (See all the assignments so far here)
Sign Up: Sign up here for The Kitchn Cure
After three weeks of cleaning, decluttering, and (we imagine) still cooking in your kitchen, your kitchen floor is probably in desperate need of a good mopping. The same goes for the countertops. When was the last time you cleared them off completely to get to that spot beneath the utensil crock and behind the cutting boards? That’s what we’re doing today, friends.
Did you know that you can peel a mango with just a drinking glass? Or that you can use a pastry tip to remove cherry stones? There are so many ways to peel, cut, or otherwise prepare fruit in the kitchen, but some are better than others.
If you love eating fruit by itself, or use fruit in a lot of seasonal recipes, these 10 small yet mighty shortcuts may just save you some valuable time.
I have a lot of feelings about lunch boxes, none of them especially genial. But as this teeny tiny person that I only just recently brought home from the hospital, barely able to utter a “beh” and now able to fill a 2-hour car ride back from a beach house with all the words every uttered (hm, wonder where he gets it) begins kindergarten this week, and will do so with a lunchbox in hand, I’ve realized that the only way to move forward with my grouchy feelings about lunch boxes is to air them here, in this town’s square, and then move on.
And so here goes: I, Deb Perelman, resent lunch boxes. I resent that my friend Valerie can send her children to a French summer camp where they are served hot lunches (just the basics, like blanquette de veau, omelette aux champginons and, oh, a galette du rois) on real plates daily and the best my child can hope for is stuff like this. I resent that we don’t prioritize filling our children’s bellies with nutritional, balanced meals that will fuel them their growing bodies and brains through long school days, and that only parents with the means to (time or financially) can provide wholesome alternatives. I resent that I’m looking down the barrel of a decade or more of this, every single school day. And I resent that, on top of all this, if our summer months of packing lunch boxes for camp were any indication, at least half of the food will come back uneaten because a whole lot of places that ostensibly have children’s best interests in mind feed them cookies or crackers with ingredient lists as long as this blog post and juice in the middle of the morning as a snack, sometimes just an hour before lunchtime.
… Read the rest of corn, cheddar and scallion strata on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to corn, cheddar and scallion strata | 110 comments to date | see more: Breakfast, Corn, Eggs, Lunch, Photo, Summer, Vegetarian
Have you made an airy pavlova or meringue lately? Or did the health nut in your family abscond with all the egg whites for his breakfast scramble, leaving you with an excess of egg yolks?
Don’t be annoyed! Step up to the challenge and look at this as an opportunity to use these protein-packed, sunny spheres in new recipes. We promise that whatever you choose to make, it’ll be delicious.
Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken breasts can’t be beat. They’re a great staple for quick lunches, too.
Fortunately I have one method that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time.
