What was popular in May 2012? Let’s see: Pasta carbonara (an authentic recipe!), and 25 food writers’ safety drinks to order at bad bars. Plus, flavor variations for magic banana ice cream and why recipe writers lie about caramelizing onions. More
If kitchen eye candy is your thing, we had quite the year for that. A number of our Kitchen Tours upped the ante in the glam department with sleek appliances, custom detailing, and other jaw-dropping elements that had us pinning them to our “Dream Kitchen” board post-haste. Here are 10 favorites to feast your eyes on: More
Q: I bought two small pumpkins (about 4 pounds each) back in October. I don’t want to just throw them away, but I’m unclear on whether I can cook with them. Some places I’ve read say you can but they aren’t as flavorful, and other places say just don’t do it. What should I do?
Sent by Randi More
The Smitten Kitchen Cookbook Book Tour ended its 2012 run on Monday evening at the New York Public Library in Midtown, as fine of a place to call a finish line as any, and with great company to boot. I know I should say something here that sums up this sprawling, incredible last couple months in one neat paragraph. There’s so much we haven’t had time to talk about! But, it feels too soon to get my head around all of it and I’d rather talk about this here site because as overwhelmingly grand the last few weeks have been, once I got reunited with my kid/husband/bed, it’s this place I’ve missed the most — fiddling in the kitchen, sharing things we’re excited about and chatting in the comments. So thank you for being part of it. I can’t wait to catch up.
I’d like to tell you that my first foray back into the kitchen was a raging success, alas, this is no time to start teetering on the edge of facts. The second was not much better, and only cemented my hunch that cookbook book tours and cooking are, quite ridiculously, mutually exclusive activities. The third, however, must be shared, despite the fact that the technical errors I encountered were largely avoidable had I, 800-plus site recipes and a cookbook later, yet learned to go with my gut. Why be hasty, right?
… Read the rest of cashew butter balls on smittenkitchen.com
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4.49 / 5 Stars | 47 Reviews
by Kevin Ryan
“This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.”
Parties to attend, gifts to wrap, flights to catch … with all the busyness of the holidays, finding the time and energy to cook a proper, nourishing meal can be a challenge. But unless you intend to eat cookies for dinner (it’s okay, we won’t tell!), it can make all the difference to plan for a few simple and healthy dishes. Here’s one of our go-tos: savory stuffed sweet potatoes with beans and greens. It can be a complete meal by itself, and is adaptable to what you have on hand. More
In April our readers gravitated towards a discussion of “difficult” dinner guests, and embracing the pleasures and challenges of cooking for absolutely everyone (we gave some ideas for good meals that nearly anyone can eat, no matter what the dietary restrictions are). Other popular posts: The best and worst supermarkets, great potluck recipes, and awesome time-saving kitchen tricks! More
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