These fresh and vibrant homemade protein shakes (no protein powder necessary!) are just the thing to fill you up when you need a quick breakfast on the go, or a boost to get you through the afternoon.
In a recent meeting with fellow Kitchn editors, the topic of cooking with whole grains came up. As the discussion weaved around what’s popular right now, favorite recipes, and cooking methods, I finally couldn’t hold it in any longer and blurted out, “You guys, I don’t like quinoa — I never have.”
Last week Marie Kondo’s second book, “Spark Joy,” was released into the world. If you read (and loved) her first book on tidying, “The Life-Changing Magic of Tidying Up,” then you’re probably already halfway through her latest offering. This illustrated master class on tidying our homes presents a strong stance on organizing our kitchens — including not having anything (and I mean anything) on the kitchen counter. But does her approach make sense for the avid (and average) home cook?
Cabbage is one of those unsung heroes in the kitchen. You might not think too much about it, but it can be one of the most versatile veggies in your arsenal. From traditional slaws and salads to Indian-inspired curries and fermented foods like sauerkraut and kimchi, we predict you’ll be eating cabbage all winter long.
Mors is a tart, berry-based refresher that has a heck of a pedigree — it was first mentioned in the sixteenth-century Russian homemaking manual “Domostroy.” Although it’s frequently made from cranberries, mors can easily be made with just about any kind of wild or cultivated sour berries. And although modern-day mors is often sweetened with sugar, I prefer to use honey; it’s a nod to the origin of the word mors, which probably derives from the Latin mulsa, or “honey drink.”
Forget about the store-bought stuff that comes in cartons — thanks to the natural pectin in the berries, this juice has a velvety texture.
Winter is the season to get a bit adventurous and embrace that strange-looking orb known as jicama, the faintly hairy bulb called celeriac, and the humbly earnest rutabaga. This week we turned them into inspired and luscious salad after salad. No lettuce required! Just peel, shred, chop, and roast and you can transform these storing veggies and random roots into no-wilt salads for tonight’s dinner and tomorrow’s lunch, too.
There’s much to love about the versatility of winter squashes — big and small. Roasted, steamed, stir-fried, and puréed, they make a welcome addition to meals any time of day. But getting that delicious squash on your plate will take a little work. These five smart tips will help you handle them like a pro.
Although I love eating and cooking grains, I tend to eat the same ones over and over again, ignoring the wealth of variety in the store or bulk bins — truly boring. So the first order of business in this new year is to not only eat more grains, but to try to eat as many different kinds as possible. There are so many to choose from that, if you join me on this quest, you’re bound to find something new to add to the dinner rotation!
I thought “setting an intention” was for yoga — and it was my least favorite part of the class. I live in a neighborhood where it’s easy to live without intention, to be downright scatterbrained. We’re minutes from Whole Foods, Trader Joe’s, Publix, Earth Fare, my favorite Piggly Wiggly, and a few local specialty markets. If I want to eat a particular thing at a particular moment, I can just go get it, as long as I’m willing to get dressed. But even a quick trip to the store takes 20 minutes, and now that I’m working full-time for the first time in 17 years, in an actual office, I’d rather spend that time with my family.
This year, I want to shop less, and with more intention.
We spread it onto sandwiches, blend it into smoothies, mix it into our morning oats, and bake it into cookies, but almond butter can be more than a supporting player. This nutty spread has what it takes to be the main star, and these satisfying three-ingredient snacks prove it.
