Earlier this year we shared a surprising tip that we had just discovered: You make better bacon (with less mess) by cooking it in water. Weird, right? But it really works! We decided that it would be better shown in video — take a look!
Ten reads that made us think, made us giggle, or made us hungry this week, from a crazy morning TV chef to new sugar consumption guidelines (take a wild guess what they say).
My husband and I really love our coffee. Do you? Maybe you too have a French press, an Aeropress, a Chemex, and a good burr grinder. (Oh, coffee toys; what a dangerous habit!) But there’s one sort of coffee we don’t make right now, and that’s pour over, a simple yet craftsmanlike method of slowly and meditatively soaking coffee grounds set in a filter over a cup or pitcher.
It’s one of the simplest ways to brew, but ironically it also offers some of the fanciest toys. Here are five really lovely and luxurious setups for making pour over coffee, plus a few more things that, no matter how simple or elaborate your setup, are still essential.
4.05 / 5 Stars | 15 Reviews
by robin8100
“Brussels sprouts are steamed with cayenne pepper, red pepper flakes, and sliced garlic in this spicy recipe.”
I cannot tell you how many months (eight? ten?) I have been intending to get a new spatula. As you can see in the bottom of the photo, my old spatula bears stains and deep scratches, frayed edges and a large missing chunk. Replacing Dear Old Spatula was the sort of thing I’d remember in the midst of using it, then put off until “later.” Last week when another little piece broke off, I realized I couldn’t ignore the situation any longer. I stopped cooking, pulled out my phone, and ordered TWO new spatulas on the spot. Why two? Let me explain…
I recently came across a really old recipe post that I wrote about having a sweet potato for breakfast, and I noticed the date: May, 2006, which put me at about four and a half months pregnant. My mother was in town to help me on a project, and one day, she made me breakfast out of a leftover sweet potato with yogurt.
Given my circumstances at the time — pregnant, famished, and overworked — I thought I should revisit this concoction to see if it was still as good as I remember in that unique and compromised state. Taste bud memories don’t lie.
I secretly love those little packets of hot cocoa mix — but I recently decided to quit buying them and start making my own. The nice thing about making your own hot cocoa mix is that you have free control over what goes into it (and what stays out of it). Like yours super chocolatey? No problem. Want to take down the sugar and add a bit of cayenne and cinnamon? Do it.
Today, I’m sharing my recipe for basic hot cocoa mix, plus a few suggestions for mix-ins that I’ve been loving lately.
It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. I know, I know, I should grow up and stuff.
Fortunately, I took what should be clear from the preceding paragraph was probably an overdue mini-vacation this past weekend, someplace warm and sunny, someplace that involved flip-flops. Do you mind if we take a brief but gratuitous mid-article daydream break?
… Read the rest of kale and quinoa salad with ricotta salata on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to kale and quinoa salad with ricotta salata | 2 comments to date | see more: Grain/Rice, Kale, Photo, Salad, Vegetarian
