Many home cooks keep an aloe plant in the kitchen to soothe emergency burns and minor skin abrasions, but did you know you can drink it, too?
Aloe Vera Water: What Is It and Why Should I Drink It?
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Author Archives: artislyfe
Recipe: Melon, Mint & Prosecco Cocktail — The 10-Minute Happy Hour
This season kicked off with a bumper crop of strawberries and now our melons just won’t quit. From watermelon and honeydew to this year’s winner, Boule d’ Or, our garden has offered up more than we can eat or share. That’s why we’ve taken our melons to the bar for this week’s 10-Minute Happy Hour.
How to Set Up Your First Kitchen for Less Than $300 — Kitchen Essentials
Have you ever started from scratch in a new kitchen? Perhaps you were leaving for college, or disentangling one household from another. Maybe you were outfitting a second home, or helping a young friend or family member set up with their own kitchen for the very first time.
Is it possible to equip a kitchen for robust daily cooking on a relatively small budget? We say yes. If you are starting from scratch, without a spatula to your name, here’s your checklist of essential equipment — and all for under $300.
Low-Calorie Recipes: Corn Hash Fritters
Low-Fat Recipes: Restaurant Style Salsa
4.44 / 5 Stars | 9 Reviews
by Anna Doyle Lundy
“In only 10 minutes you can whip up a Mexican restaurant-style salsa to enjoy with tortilla chips or add zip to your dinner. Canned tomatoes and peppers are blended with onions, garlic, lime, and cilantro.”
How Art, Creativity, and Cooking Are Connected in My Kitchen — Kitchen Diary: Mercedes in Amsterdam
Today we welcome a new contributor to our Kitchen Diaries series: Mercedes Leon, a pescatarian (but mostly vegan) cook who lives in Amsterdam with her husband and four children. We’re so excited to welcome Mercedes and her point of view to The Kitchn. Meet Mercedes! — Faith
My journey begins fifty-one years ago on the island of Cuba. By that time the revolution had already succeeded and Castro had become the leader of the country. The new government instituted food ratios in order to try to equalize food distribution in the country.
As a result, besides often not getting enough to eat, much of the food that was available to the general population was simple and basic.
What Do I Do With Bean and Vegetable Soup Mix? — Good Questions
Q: I’ve always seen those “bean and vegetable” soup mixes in the bulk bins, and I have no idea what to do with them! They seem to be a mixture of dry beans and dehydrated vegetables.
Do you soak them like you’d soak other dry beans?
Enter To Win a Copy of Everyday Freekeh Meals by Kelli Dunn — Cookbook Giveaway
This week, we got the low-down on freekeh and all its awesomeness. Then we tempted you with a fantastic recipe for Fall Harvest Freekeh Salad. Today, we’re finally giving you a chance to win your very own copy of Kelli’s new cookbook Everday Freekeh Meals. That’s right — just enter our giveaway below!
herbed tomato and roasted garlic tart
I had a friend in town this week and just when we were at the point in the conversation when we’d usually pick a place to meet for lunch, something terrible happened. Caught up in a moment where I forgot that I am me and not, say, Ina Garten, I suggested he come over and I’d make lunch for us instead. I realized I’d lost my ever-loving mind. Sure, I’d like to be the kind of person who makes “just lunch, nothing fancy!” for friends on a whim but I am not. I don’t really do “whim” cooking, as a website with nearly 918 intricately detailed recipes in its archives might evidence. Plus, I had so many recipes I was overdue to test out — a lemonade, a salad, a tart and I’d been promising my son I’d make chocolate pudding for weeks, not to mention the daily grind of breakfast, lunchbox and dinner — that I felt like I had no time to cook anything extra.
And then, thank goodness, I realized how ridiculous that was. What could be more delicious for lunch than a salad, a tart, lemonade and chocolate pudding that I’d made enough of to ensure the kid wouldn’t be left out? What, you say? It might be a flop? My friend might push his food around his plate, hoping I wouldn’t notice or, worse, eat something he hated so not to hurt my feelings? Guys, I am 38 years old, by any standards (unfortunately, most days) a grown-up, and I decided that it was time, once and for all, to boldly embrace Julia Child’s best cooking rule: never apologize.
I don’t believe in twisting yourself into knots of excuses and explanations over the food you make… Usually one’s cooking is better than one thinks it is. And if the food is vile, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes. (My Life in France)
… Read the rest of herbed tomato and roasted garlic tart on smittenkitchen.com
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