Happy Saturday, folks! Popular posts this week on The Kitchn include a spring rhubarb pie recipe, a low-budget skylight kitchen remodel, how to make quesadillas on the stove, the EWG’s 2013 Dirty Dozen List, and the one card you should always have around if you get hangry. Enjoy!

15. Best Cookies Ever? Give the Dough a Break
14. Easy Appetizer Recipe: Baked Ricotta with Lemon, Garlic & Chives
13. 10 Ways To Put a Muffin Pan to Good Use (Other Than Making Muffins!)
12. Cocktail Recipe: Ginger-Mint Juleps with Fresh Pineapple
11. Snack Recipe: Crunchy Chili-Lime Quicos
10. The Story of Sriracha

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4.25 / 5 Stars | 4 Reviews

by SYLVIABC

“Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies.”

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Rhubarb Crumble Pie

What’s cooking this weekend? Are you ready to play hooky from work and school and escape into the beautiful weather we hope you’re enjoying? I am looking forward to weekend at home, puttering around the kitchen and making delicious spring food, like that rhubarb pie (how good does that look?!). What about you? Are you planning good things in your kitchen this weekend? Tell us! 

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A little something for everyone this week. If you’re celebrating Cinco de Mayo, how about a batch of crispy, cheesy quesadillas and some pork tacos with salsa verde? If you’re in the mood for spring, we have two desserts that will hit the spot: a rhubarb crumble pie and a creamy coconut-rhubarb tart. And if healthy eating is your aim, try a warm blueberry bran muffin for breakfast and herbed baked halibut for dinner. Lots of choices here, and all of them are good ones.

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While it’s steadily getting warmer in Seattle, it does take awhile yet for it to feel warm enough in the evenings to truly congregate outdoors and comfortably hang out well into the evening. But there’s nothing stopping indoor parties with the back door wide open — and a full and festive punch bowl at the center of the table. Here are seven punch recipes that make an evening gathering more festive (and easy)…

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Q: I’ve been making my own chicken broth for years. After cooling and straining, I fill old spaghetti jars (leaving room for expansion), put them in the freezer (lids off), then put the lids on after they’re frozen solid. And yet, I’ve broken more jars than I can count. Help! How do I prevent this?

Sent by Jen

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A farm to table dinner, when the chef works closely with the farmer to plan the menu, is the most fun way possible to explore local offerings, eat what’s truly in season and get to know a few new local people who love food like you do. Normally, I think this treat — not an inexpensive one — should be reserved for appreciative adults. But recently, we had the chance to enjoy such a dinner with our teenaged son — it was a pleasure and I may have changed my tune.

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Where there’s brunch, there are Bloody Marys. So at this Sunday’s Cinco de Mayo brunch celebration, it just makes sense that we’ll be happily sipping Mary’s Mexican cousin: the Bloody Maria.

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You don’t have to be a farmer or a food scientist to know that genetically-modified food is a heated, divisive issue. Everyone has an opinion on whether it’s safe or dangerous, harmful or helpful. But as with most issues that elicit strong reactions on both sides, it can be difficult to cut through the drama and just look at the facts. 

This week Nature, one of the premiere weekly journals of scientific research, devotes their entire issue to discussing GMOs to illuminate whats’s true, what’s false, and what’s still unknown about genetically-modified food. If you’re new to the GMO debate, this is a great place to start:

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4.64 / 5 Stars | 518 Reviews

by Carol

“My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That’s the only way I cook today – I don’t use any electronic gadgets to cook with except an electric stove.”

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