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World’s Greatest Internship Pays $12,000 to Travel World and Drink Beer — Food News
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Recipe: Big-Batch Egg Noodle Dough — Food Processor Recipes from The Weiser Kitchen
Delicate though they might seem, these egg noodles are in reality rough-hewn, homey, and versatile. They’re great added to slurpy soups, served with a light sauce, or topped with a hefty, meaty stew or mushroom ragout.
Do Red Split Peas Exist? — Good Questions
Q: Is there such a thing as a red split pea, and does it look like a red split lentil? I have always used red split lentils to make soup, but recently my soup had a burnt-orange color (although the soup was not burnt).
Sent by Margaret
A Guide to the Food Processor Blades and Discs You’re Not Using — Tips from The Kitchn
When I first got a food processor, I tossed all the extra parts in the box aside and just focused on the essentials: the bowl, lid, and standard blade. After a while, I realized I was missing the point.
The Top 5 Kitchen Scraps to Turn into Plants — The Living Kitchen
Here’s the truth: Not all plants are created equal. Some actually are more flavorful, more robust, and more delicious than others. And so instead of tossing the scraps from that amazing piece of garlic, mind-blowing potato, or ideal onion, why not get the most bang for your buck and use its winning genes to create a new plant?
Recipe: The Tastiest Whole-Grain Pizza Crust — Food Processor Baking Recipes from The Weiser Kitchen
Healthy and pizza aren’t words that often cohabitate well, but this dough — rich in the nutritional benefits of two types of whole-wheat four, and laced with the addition of semolina — tastes and behaves like a “real pizza dough” (not a this tastes like it must be good for you version). It is not as mild-mannered as a pizza parlor dough, but that allows it to stand up to and complement strong flavors, like bitter and garlicky broccoli rabe, salty pancetta, and scamorza cheese, a dried cousin of mozzarella that works exceptionally well on any pizza.
5 Gorgeous Ways to Decorate a Pie — Pie Tricks from The Kitchn
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Ah, the humble pie. Whether it’s a free-form galette, a double-crust slab, or a lattice-topped number, pies always maintain an air of rustic charm. But if you’re getting more comfortable with pie dough and are itching to try out something new, we’ve got your covered. Here are five pretty and unique ways to make your pie crust stand out.
Why I Chose a Cuisinart Instead of a Bat Mitzvah — Appliance Love
Most nice Jewish girls coming of age dream of poufy dresses and big parties. I wanted neither. Not a fancy frock, not a blowout bat mitzvah — not even cupcakes. I dreamed of getting a Cuisinart, and I spent hours deciding exactly which model I wanted in lieu of a party.
20 Pie Recipes to Celebrate Pi Day — Recipes from The Kitchn
We’re going to guess that you don’t really need a reason to make a delicious pie, but just in case you do, we think celebrating Pi Day — March 14, or 3.14 — is as good a reason as any.
And to tempt you into celebrating this mathematician’s holiday, allow us to offer up 20 of our favorite pie recipes.
5 Delicious Pasta Recipes Made in 30 Minutes (or Less!) — Menus from The Kitchn
School lunches varied for me growing up. It generally ran the gamut of stereotypical American school-age lunches: Lunchables, Chef Boyardee Beefaroni, sandwiches, Hot Pockets, the occasional lunch provided by the school, and leftovers. Even when I was in elementary school, I think my favorite lunch was leftovers of the previous night’s dinner (yes, even more so than Pizza Friday).