Radishes will seduce you. They come in endless colors, shapes, and sizes — perfectly round, interestingly oblong, large and small, polished and glossy, hot pink, purple, fluorescent green, and white. Bite into a radish and you’ll get hooked on its signature, peppery bite. The attraction is so easy. But the question is, do you really know what to do with radishes?
In the social circle of patterns, I am pretty sure ombré is Queen Bee — the Regina George, the Blair Waldorf, the Khaleesi. It is almost too cool for school. And I’m just a little polka dot hanging out with my striped and plaid farmer friends, because my heavens, I could never pull off ombré hair or an ombré garment. Ombré is reserved for the cool, edgy people that can get away with other edgy things.
But ombré cake! Ooh, that I could do. Ombré carrots! I could do that, too. Ombré popsicles! Yes, those I can definitely do. And so can you.
I used to giggle at the idea of purse snacks. I mean, only moms need them since they’re on the go with kids, right? Wrong! I can’t count the number of times I’ve been saved from dangerously low blood-sugar levels and the ensuing crankiness by scarfing down a snack that was stashed in my purse or bag.
One more week until your beer will be ready to bottle, and another few weeks after that until it’s ready to drink — how can we make that time pass more swiftly? Well, one answer is obvious: Make another batch of beer! Beyond this, I have a few ideas that I think you’ll like.
You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.
If your usual afternoon snack starts with a trip to the vending machine more often than you’d like, then take a look at these super-simple, super-tasty vegan snack ideas from Kathy Patalsky. This week, she’s shared some of her favorite mid-afternoon noshes, from crispy avocado-filled quesadillas to make-ahead fruit cups. They’re the kinds of quick-fix snacks that are perfect for busy days.
With your first batch of homebrew still waiting to be bottled and a now-empty fermentation bucket staring you down, perhaps you’re contemplating … doing another homebrew? I fully support this plan! If you’re also feeling like stretching your creative wings with this next batch, I have a few suggestions for easy ways to start playing around with flavors in your homebrews.
A few months ago I wrote a post about how to ventilate a kitchen when you don’t have a range hood or vent. A number of Kitchn readers recommended installing a reversible window fan which, when put on the exhaust setting, can effectively draw smells, steam, and smoke out of your kitchen.
I don’t have a hood in my rental kitchen, and for a long time I just ran the ceiling fans in other rooms when I cooked something particularly smelly or smoky. It worked okay, but wasn’t ideal. So I decided to put a window fan in one of my kitchen windows, and now I’m so glad I did.
This frosty almond butter and banana shake is the perfect sweet treat to refuel your body. Filled with nutty flavor and sweet bananas, this dairy-free snack tastes like dessert! And it does it with a rather surprising secret ingredient.
Even the most experienced, gifted, and diligent homebrewer still occasionally gets a bum bottle. It happens. And when it does, it’s useful to take a few minutes to try and figure out what went wrong — and how to avoid it next time. Let’s take a look at some of the most common problems with finished beer.
