For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them?
This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I’ve never looked back.
A new tax bill has been proposed that will reduce the taxes for both large and small distilleries. If passed, the taxes for the first 100,000 gallons of liquor produced at all distillers will drop from the current tax rate of $13.50 per proof gallon of liquor to just $2.70. After the first 100,000 gallons, the tax rate will be $9.
The Kitchn is teaming up with Apartment Therapy, AFAR, Cools, Plated and Adler Spa Resorts to give away a sweet trip to Florence worth $4,850. CLICK HERE to enter for a chance to win!
I have to confess that I’m a rather reluctant salad eater. I blame a childhood of sad lettuce side salads topped with gloppy ranch dressing and cherry tomatoes as hard as rubber balls.
But wrap that salad up and call it a spring roll? And add a rainbow of crunchy fresh vegetables? Then give it a spicy sauce instead of sad dressing? Oh, I’m all over that. And I think any reluctant salad eaters at your table will be too.
Growing up and eating mainly Chinese and Asian food, the only radishes I ate were daikon radishes. In fact, I didn’t even know that other radishes existed! I’ve now grown to love the eye-catching, colorful, smaller radishes, but the big and humble daikon radish still holds a special place in my heart.
If there’s one thing we know is true, it’s that you have enough on your plate at dinnertime without having to rack your brain about rice ratios. Basmati, jasmine, white, brown, long, short — this tip works for all of them — every time!
Item: Cuisinart CPC-600 Electric Pressure Cooker
Price: $99.95
Overall Impression: With a bright red pressure indicator and easy-to-understand menu options, this pressure cooker is a no-fuss way to make great food fast.
Cuisinart is a big name in small electric appliances, including electric pressure cookers. This is their standard electric pressure cooker. It promises to cut cooking times by up to 70%, but is this machine intuitive enough for a newbie to pressure cooking? How will the food actually taste?
“Tell Kenny to go get the van.”
A competitor was having a sale on Coca-Cola. The price was something crazy, like $1.99 for a 12-pack, limit 10 per customer. (Please don’t hold me to that price. It’s been a decade.) The point is, the box store was selling soft drinks to their customers at a price that was way lower than we could buy it direct. We loaded up our catering van and stocked our shelves with as many cases of Coke as we could get during that sale. Desperate? Yes. Moral? Well…
Prices deviate between stores for a myriad of reasons, and a higher price on the same item doesn’t mean that store is trying to get rich off of you. (I’ve never seen a grocery store owner in Burberry.) Here are a few reasons you may find price differences as you shop around. It’s not all apples to apples. (Or milk to milk.)
Electric pressure cookers are not an intuitive kitchen gadget. There were terms and ideas that were completely new to me when I started using one in my own kitchen, and it took me some time to figure out what it all meant. Things like: What is natural pressure release? And how much liquid do you need to add to the pot before cooking? It’s all a little confusing.
But please, don’t be intimidated! If you’re thinking about making the leap and trying an electric pressure cooker, here’s a neat little list of the essential things I learned about using an electric pressure cooker in my kitchen. It’s not so scary, promise.
The warm summer weather always makes me crave foods that are a little lighter and fresher. I’m happy to put hearty stews, chili, and braised meats behind me for a while and focus on the foods that really shine this time of year: vegetables!
Sure, we eat them in salads and side dishes, but vegetables are capable of a lot more. These 20 recipes prove vegetables have a place as the star of the show. Don’t let the summer go by without trying eggplant and halloumi burgers or twirly zucchini noodles with fresh corn. Grill cauliflower steaks are a must, as is corn and tomato pizza. Ready for some vegetable action?
