4.46 / 5 Stars | 12 Reviews
by TORI99999
“A wonderfully decadent summer cold soup to beat the heat and warm the senses. Soooo simple!”
Low-Fat Recipes: Strawberry Champagne Soup
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Author Archives: artislyfe
Recipe: Spiced Yellow Dal with Rice (Kitchari) — Weeknight Dinner Recipes from The Kitchn
As we limp into spring, I find myself needing a lot of warming, clean foods. It was a long winter of rich cooking and eating, so the idea of eating simply as the season changes is attractive. In Ayurveda, a dish called Kitchari is often prescribed for its ease of digestion and detoxifying qualities and lately I’ve been eating it a ton.
A Chef at Work: Michelle Marek of Foodlab in Montreal — Kitchen Tour
Where: SAT Foodlab, Montreal, Quebec
Who cooks here: Michelle Marek and co-chef Seth Gabrielse
Yesterday I gave you a peek inside Montreal chef Michelle Marek’s home kitchen, and today we’re going to visit her restaurant. No, we don’t usually write about restaurants at The Kitchn, but we certainly take inspiration for home cooking from them, and I felt that it would be interesting to talk to Michelle about how home and restaurant cooking differ from one another.
Those differences turn out to be less dramatic than I expected at Foodlab, an unusual restaurant that initially bootstrapped itself into existence with few resources; Michelle and her co-chef Seth carried appliances and tools into the restaurant straight from their own home kitchens, even biking in the food itself before they got stoves installed!
Here’s what Michelle has to say about cooking with love and making do — at home and at the restaurant — and why her KitchenAid mixer has never made it back to her home kitchen.
Recipe: Lamb Meatballs with Lemon Sauce — Recipes from The Kitchn
Behold, a bright and sunny main dish that’s perfect for any spring celebration! These tender and flavorful meatballs, napped in a tangy, lemony sauce, are not only delicious, they’re appropriate for a Passover Seder, Easter dinner, or even just tonight’s main course.
Kitchen Before & After: A Beautiful, Budget-and-Kid-Friendly Renovation — Reader Kitchen Remodel
When Julia and Sara bought their rundown 1967 duplex in downtown Anchorage, it was a mess. “It had barely been touched in 40+ years,” Julia wrote to us. “Sculpted shag carpet, pink toilets, mirrored tile, etc.” After qualifying for a renovation mortgage loan and deciding on a contractor, Julia had just 24 hours to pick everything for the interior of the house — including the kitchen! — but she did it with the help of a designer and Pinterest inspiration board. The new kitchen is classic and kid-friendly, and designed with affordable materials that look way more high-end than they actually are. See what it looks like now!
Why You Should Try Cooking Your Quinoa with Less Water
Many recipes for cooking quinoa call for two parts water to one part quinoa, a ratio that was determined by importers when quinoa first started becoming popular in this country. But America’s Test Kitchen has an interesting explanation for why that ratio may no longer work, and why using far less water makes much better quinoa.
Low-Calorie Recipes: Cookie Mix in a Jar III
Low-Fat Recipes: Jamie’s Sweet and Easy Corn on the Cob
Low-Fat Recipes: Jamie’s Sweet and Easy Corn on the Cob
4.69 / 5 Stars | 26 Reviews
by heatherjane
“Use a little sugar and lemon juice in the water to make the sweetest, quickest, tastiest boiled corn on the cob.”
three-bean chili
In my fantasy recipe-writing league, I’d cover everything, a million questions you hadn’t even thought to ask yet. Every recipe would work on a stove, slowly braised in the oven, on a grill, in a slow-cooker, a pressure-cooker, on a train, in a car, or in a tree. You could make the vegetarian carnivorous, the carnivorous paleo, the gluten-full gluten-free, the sour cream could always be swapped yogurt which could always be swapped with buttermilk, or milk and lemon, or soy milk and vinegar. We’d find a way to put kale in everything. You could use flat-leaf parsley instead of cilantro (because cilantro is the devil’s herb, naturally) or none of the above, because green flecks = grounds for dinnertime dismissal. We’d make food that your picky spouse, your pasta-eating kid, and your pesky fad-dieting house guests would applaud at every meal, and all of those promises made by food writers greater than myself in tomes more epic than this blog of food bringing people together for the happiest part of everyone’s day would be made good on at last.
Of course, I’d also write about one recipe a year. Despite understanding this, sometimes I get carried away with The Dream of this kind of recipe-writing. I make Lasagna Bolognese with homemade noodles (but you can use store-bought), homemade bechamel (but you can use ricotta; just don’t tell me about it), and bolognese with milk, wine or both. We make Hot Fudge Sundae Cake for crazy people (everything, down to the cookie crumb filling, homemade) or for people with a life (everything, down to the cookie crumb filling, store-bought). We make Lazy Pizza Dough on three different schedules, whatever your orbit demands that week. And in this episode, I found as many ways as I could dream up to make a three-bean chili, so nobody would have an excuse not to make it.
… Read the rest of three-bean chili on smittenkitchen.com
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