Instant Pots make a huge difference in the cooking life of many Americans, with the super-speedy pressure-cooking options and the one-pot abilities to brown and cook stews. Whole genres of cooking and food blogging have been devoted to the multi-cooker in the years since the kitchen appliance arrived on American shores. But now, reports Gear Patrol, a kitchen appliance company called Gourmia is offering a competitor that one-ups the famous pot, called the CoolCooker MultiCooker.
Before the big reveal, go ahead and take a guess.
A sponge? Nice try, but nope.
Paper towels? Not very green. But also, nah.
Or what about surface-cleaning spray? Eh, not really!
Everyone loves pizza; this is an indisputable fact. But pizza is not exactly the most health-conscious food, and I’d wager there are probably a lot of people out there desperate for a diet-friendly alternative. Luckily Trader Joe’s has a new gluten-free, egg-free broccoli and kale pizza crust in its freezer aisle. I recently decided to try it out for myself and, for the most part, the hype is earned: It’s super customizable, vegetable-forward, and will satisfy your pizza craving.
One of my favorite treats in the world is strawberry yogurt — the French kind with the little pieces of fruit in it. Because of its unique texture and ability to go bad in a snap, freshness is always on my mind when eating it. I often even have a person double check it (yes, really) to make sure it’s not expired even though the expiration date is days, sometimes even weeks from the day I’m eating it. I guess you could call me a expiration date skeptic.
Turns out my polar opposite has been living in the same county as me all this time, and he just completed an experiment: eating “expired” food for a year.
At last night’s Academy Awards ceremony, the women of Crazy Rich Asians basically showed the rest of the crowd how to slay the red carpet: Constance Wu glowing in canary yellow, Michelle Yeoh glittering in silver, and Gemma Chan floating down in a hot pink ruffled Valentino that might, on its own, have won the night. But it gets better. In the words of every girl whose friends have ever complimented a certain dress, “It has pockets!” And Chan, smartly, utilized those pockets extremely well: by stuffing them with snacks.
Sometimes the simplest things are the most satisfying. Case in point: Ina Garten‘s pick for her favorite breakfast, which she recently shared on Instagram. Of course, it probably helped that she was eating said breakfast in Paris, where everything just seems to taste (and look) better.
Recently, a video appeared on YouTube which drew the attention of many a budding businessperson: A couple named Juston and Kristen Herbert, who live in Los Angeles, revealed how reselling cult-status Trader Joe’s products on Amazon has helped them leave the 9-to-5 lifestyle behind. The simple scheme has turned out to be highly lucrative for the Herberts, who say they made nearly $30,000 just by reselling Everything But the Bagel seasoning. Yet some newcomers to retail arbitrage — the practice of buying a product at a low or discounted price and then reselling it online at a markup — might wonder if selling Trader Joe’s items on Amazon is entirely legal.
As much as I love making dessert, I don’t always love the mess that’s left behind. A kitchen sink full of dirty mixing bowls and spatulas isn’t the most fun thing to tackle when I’d rather be digging into a few of the cookies I just baked. That’s where one-bowl treats win; they deliver all the reward without all the dishes.
Here are 10 of the most popular one-bowl desserts from Kitchn, ranging from classic cookies to crowd-pleasing cakes and everything in between.
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Lebanon.
In Arabic, kibbet raheb translates as “Monk’s Soup,” as this dish, which dates back to biblical times, was often enjoyed during the fasting period of Lent, and on Good Friday among Lebanese Catholics. I love to make this hearty, lemony soup with soft bulgur bites as a warming springtime dinner or lunch, and I’ll often make a big pot of it on a Sunday so I can heat it up throughout the week.
When this lemony and garlicky special scent starts to steep and slowly simmer from the stovetop, as the amazing aroma permeates throughout the kitchen and into my soul, I always think of my Sitto (grandmother) preparing this soulful soup in the springtime in Lebanon for her family. My Sitto was a talented chef and thankfully handed her traditions to my mother, who is a master chef in my eyes. (And who, in turn, taught me the true way to cook authentic Lebanese cuisine.)
I shall always cherish this special gift that has been placed now in my hands. I’m honored and humbled that I am able to share my heritage with wholesome soups like this one with the world and with all of you who take the time to take a taste of my Lebanese soul food.
—Julie Ann Sageer, author of Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Spain.
Gazpacho — the classic and refreshing Spanish soup that’s served chilled — is most often associated with the warm days of summer. But with so many versions of it, gazpacho is something that can be enjoyed any time of year.
“We have gazpacho on the menu year-round,” says Mat Schuster, chef at Canela in San Francisco. “Many people think of the traditional tomato gazpacho, which comes from the south of Spain where it’s hot in the summer, so gazpacho is used as a cooling first course. But there are tons of variations on it.”
Schuster explains that the most common ingredients are Spanish olive oil, garlic, onion, a dash of vinegar, and some bread — and then the rest is up to you.
Depending on the season, maybe you swap in avocado, cucumber, or zucchini. (Here are more ideas to get you started.) In chef Ferran Adrià’s version below, mayonnaise is an unusual ingredient, but we like the creaminess it adds to the final dish.