“How about a nightcap?” We’ve heard these words uttered dozens of times in movies, perhaps most memorably in The Graduate between Ben and Mr. Robinson. But what is a nightcap really, and why doesn’t anyone have one anymore?
Not a bad choice when you feel like having that bun… by Guest on Friday, January 10, 2014
A smashing frittata that can be served at any time of the day with no shame! by Guest on Friday, January 10, 2014
The easiest way to prepare a delicious Mayo! by Guest on Friday, January 10, 2014
A Classic dessert made Paleo friendly! by Guest on Friday, January 10, 2014
While my apartment is spacious enough, the kitchen is small and one of the first rooms visitors see when they enter. One of my go-to methods for drawing attention away from the limited space is to put the emphasis on another aspect.
Appealing to other senses, whether through the sound of soothing music or the scent of freshly baked cookies, shifts the focus from the size of a space and makes the room more comfortable and welcoming.
Q: How do I make my tomato-based pasta sauces thicker? I usually start with whole peeled canned tomatoes, and then go from there, but I never have that thick texture that coats the sauce the way I want it too.
Happy weekend everyone! What’s cooking? The Kitchn editors are at my house in Ohio this week, cooking up ideas and plans for the new year. We’re having so much fun — want to see some photos of our pasta-making adventure last night? We made noodles, meatballs, and a big pot of greens, and we ate it all up with some convivial bottles of red wine. (If you’d like to see us rolling the pasta, click through and watch Emma shaping cavatelli!)
What about you? Do you have any big cooking plans this weekend?